Chicken and pea risotto

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


  • Step 1

         Heat the oil in a medium pan, add the chicken and leek and saute 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.

Try using turkey instead of chicken