Chicken and vegetable risotto

  • 4 to 6

This easy risotto recipe is packed full of peppers, courgettes, carrots and peas, suitable from 8 months

Chicken and vegetable risotto
  • 1 small onion, finely chopped
  • 100g chicken breast, chopped
  • 2tsp olive oil
  • 100g frozen peas
  • 100g carrot, finely chopped
  • 100g pepper
  • 100g courgette
  • 500ml very low salt vegetable stock
  • 400g risotto (arborio) rice


  • Step 1

    Sauté the onion in a heavy-bottomed pan for 2 minutes.

  • Step 2

    Add the vegetables and cook over a medium heat for 10 minutes.

  • Step 3

    Add the chicken and stir occasionally until cooked through.

  • Step 4

    Add the rice and stir continuously for 1 minute.

  • Step 5

    Cover with stock and cook for around 30 minutes, stirring frequently and adding more stock as necessary to prevent the risotto drying out.