Chicken and pea risotto
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An Italian classic, suitable for 12 months+
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- 1tsp Olive oil
- 100g Chicken breastdiced
- 1 Small leektrimmed and finely sliced
- ½ Low salt chicken stock cube
- 50g Risotto rice
- 25g Frozen peas
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Heat the oil in a medium pan, add the chicken and leek and sauté for 5 minutes.
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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.
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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.
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Try using turkey instead of chicken.