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Chicken Risotto

Category: baby care

Duration: long

Age: baby

Keywords: baby care, picky eaters


A great meal that can be made earlier and frozen for later use. A nice introduction to meats this dish can be, add in other veggies for more variation such as broccoli and pumpkin!

Chicken Risotto


  • 1 small finely chopped onion
  • 3 x chicken tenderloins (or 1 large skinless breast)
  • Olive oil
  • 1 x diced carrot Diced pumpkin/squash (about a cup)
  • Half cup frozen peas
  • 1 & half cups of risotto rice (arborio rice)
  • 4 cups of salt reduced chicken or vegetable stock


  1. Heat olive oil in a large pot.
  2. Sautee onion slowly for around 2 minutes.
  3. Add the diced carrot and pumpkin and cook for around 10 minutes on medium heat, stirring occasionally.
  4. Then add the chicken and continue cooking until it is cooked through.
  5. Stir in the peas and cover for about 2 – 4 minutes.
  6. Add the rice and stir constantly for around 1 minute (you may need to add more oil at this point if the rice looks too dry).
  7. Then add sufficient stock to cover the whole mixture and leave to cook uncovered.
  8. Basically from here you just need to stir every now and then and keep adding more stock each time so there is always liquid in the pot.
  9. Continue until the rice is tender and creamy (this will take about half an hour).
  10. For my son this would make around 6 or 7 decent feeds

More photos

Chicken fillets
Chicken Risotto
Baby eating

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