Our yummy Chicken and Veg Risotto is made with tender pieces of chicken, tomatoes, butternut squash and sweet potato, all mixed together with softly cooked risotto rice and a little sprinkle of Cheddar cheese.
8 toddler / 4 adults
2 tbsp rapeseed oil
1 large onion, finely diced
2 large cloves of garlic, crushed
1 tsp fresh thyme leaves
½ tsp dried oregano
3 tbsp tomato puree
200 g chopped tomatoes
100 g sweet potato, peeled and diced into 1 cm cubes
100 g butternut squash, peeled and diced into 1 cm cubes
500 ml water
200 g risotto rice
Pinch of black pepper
16 g fresh basil leaves, finely chopped
20 g mild Cheddar cheese, grated
50 g Italian cheese, grated
2 chicken breasts, chopped into 1 cm cubes
2 tbsp cornflour
Add the oil to the pan and cook the onions over a medium heat until soft and translucent.
Add the crushed garlic and cook for a few minutes to release the flavour.
Add the tomato puree, thyme, oregano and chopped tomatoes and cook for 3-4 minutes.
Add the diced sweet potato and butternut squash with a little water. Cook with the lid on until the vegetables are beginning to soften (about 15 minutes).
Add the chicken breast, risotto rice and half the water to the pan and cook until the water is absorbed. Continue to cook, adding the water a ladleful at a time, cooking until the water is absorbed and the rice has become tender, and the vegetables are cooked and beginning to break down into the sauce.
Add the black pepper and basil to the pan, followed by the Italian and Cheddar cheeses and stir through until the chicken is heated and the cheese has melted into the sauce.
Mix the cornflour with some water, then add to the risotto and bring to a simmer, stirring for about 1 minute until the risotto has thickened.
Divide between plates and serve.
The remaining risotto can be cooled and kept refrigerated for up to 24 hours or frozen and kept for up to 1 month.
Making risotto from scratch can be a bit of a faff, so why not let us do the hard work for you? Our yummy Chicken & Veg Risotto is made with tender pieces of chicken, tomatoes, butternut squash and sweet potato, all mixed together with softly cooked risotto rice and a little sprinkle of Cheddar cheese. It's a great introduction to exciting new textures and we've made sure the pieces of veg are just the right size, so even the most selective eaters can give it a go.