Makes 2 portions. Suitable for 12 months+
1 tsp olive oil
100g chicken breast fillet, diced
1 small leek, trimmed and finely sliced
1/2 Heinz chicken stock cube
50g risotto rice
25g frozen peas
Heat the oil in a medium pan, add the chicken and leek and saute for 5 minutes.
Make up the stock cube with 300ml of boiling water from the kettle. Stir the rice into the chicken mixture, then add a little of the stock. Cook, stirring until the liquid has been absorbed.
Repeat until all the stock has been absorbed and the rice is tender. Stir in the peas and heat through for 2 minutes. Cool slightly then serve with a little grated cheese if liked.
Egg free
Try using turkey instead of chicken
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