Chicken and pea risotto
Prep:
Cook:
An Italian classic, suitable for 12 months+
Skip to ingredients
- 1tsp Olive oil
- 100g Chicken breastdiced
- 1 Small leektrimmed and finely sliced
- ½ Low salt chicken stock cube
- 50g Risotto rice
- 25g Frozen peas
Method
step 1
Heat the oil in a medium pan, add the chicken and leek and sauté for 5 minutes.
step 2
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.
step 3
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.
step 4
Try using turkey instead of chicken.