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Kid-friendly chicken and mushroom risotto

Kid-friendly chicken and mushroom risotto

Creamy … this risotto tastes so good you won’t believe it’s healthy.

Mmmm risotto is one of my FAVOURITE dishes. This kid-friendly chicken and mushroom risotto is amazing and whilst it may be missing some normal risotto ingredients (aka wine) it tastes just as good (plus more wine for you, YAY).

Mushrooms are a great addition to any dish and an easy way to sneak in another serve of vegetables into your family’s diet. They’re high in B Vitamins, particularly niacin, riboflavin and pantothenic acid. They are also high in selenium – an antioxidant that helps to protect cells from damage – and potassium.

This is a great dish for when your child is early to solids as it is tasty, easy to eat and nutritious. With hidden spinach to give extra iron.

I guarantee when you serve this up for dinner no one will guess that what they’re eating is actually healthy.

Enjoy!

Lanai xx

 

Ingredients

300g arborio risotto rice

2 teaspoon olive oil

3 cups reduced salt chicken stock

2 cups water

180g mushrooms

300g chicken breast

Handful of baby spinach leaves

1 brown onion

1 teaspoon garlic

1 teaspoon of thyme leaves

100g salt-reduced cheddar, grated

Sprinkle of parmesan cheese

 

Method

1. Roughly chop chicken and heat 1 teaspoon of olive oil in a large thick bottomed saucepan on medium heat.

2. Cook chicken until fully cooked through. Set aside in a bowl.

3. While chicken is cooking combine stock and water in a small saucepan and leave to simmer on medium-high heat with the lid on.

4. Peel onion and either use a food processor to chop it finely, or chop by hand. Place in a bowl and set aside.

5. Rinse mushrooms and use a food processor (no need to rinse after onion) to chop finely. Alternatively if you don’t have a food processor you can chop by hand. Place in a bowl and set aside.

6. Put chicken pieces in the food processor and whiz until fine and crumbly as below. If you don’t have a food processor you can shred with two forks. Place chicken in bowl with mushrooms.

Kid-friendly chicken and mushroom risotto7. Chop herbs.

8. Rinse spinach leaves and slice finely as below.

Kid-friendly chicken and mushroom risotto9. Heat 1 teaspoon of oil on medium heat in same saucepan that you first cooked the chicken in and cook onion, herbs and garlic until it starts to soften.

10. Add rice to the onion mixture and cook for about a minute or until the rice starts to go slightly translucent.

11. Add two ladles of hot stock and stir continuously until the stock is completely absorbed by the rice.

12. Continue adding ladles of hot stock until the rice is almost cooked through.

13. Stir through chicken, mushrooms and spinach and continue adding stock until rice is completely cooked through.

14. Remove from heat and stir through cheese. Leave to rest with the lid on for several minutes.

15. Serve with a sprinkle of parmesan cheese and pepper and salt for the adults and older kids.

 

Like this recipe? Check out more healthy family-friendly recipes by Good Baby Kitchen. 

 

Handy tips

I use massel ultra cubes as they have the lowest salt content.

Make sure you stir through each ladle of stock well. The string of the rice is what releases the starch in the rice and gives risotto some of its creaminess.

This freezes really well.

 

Kid-friendly chicken and mushroom risotto
Author: 
Recipe type: Dinner
 
Ingredients
  • 300g arborio risotto rice
  • 2 teaspoon olive oil
  • 3 cups reduced salt chicken stock
  • 2 cups water
  • 180g mushrooms
  • 300g chicken breast
  • Handful of baby spinach leaves
  • 1 brown onion
  • 1 teaspoon garlic
  • 1 teaspoon of thyme leaves
  • 100g salt-reduced cheddar, grated
  • Sprinkle of parmesan cheese
Instructions
  1. Roughly chop chicken and heat 1 teaspoon of olive oil in a large thick bottomed saucepan on medium heat.
  2. Cook chicken until fully cooked through. Set aside in a bowl.
  3. While chicken is cooking combine stock and water in a small saucepan and leave to simmer on medium-high heat with the lid on.
  4. Peel onion and either use a food processor to chop it finely, or chop by hand. Place in a bowl and set aside.
  5. Rinse mushrooms and use a food processor (no need to rinse after onion) to chop finely. Alternatively if you don’t have a food processor you can chop by hand. Place in a bowl and set aside.
  6. Put chicken pieces in the food processor and whiz until fine and crumbly. If you don’t have a food processor you can shred with two forks. Place chicken in bowl with mushrooms.
  7. Rinse spinach leaves and slice finely.
  8. Chop herbs.
  9. Heat 1 teaspoon of oil on medium heat in same saucepan that you first cooked the chicken in and cook onion, herbs and garlic until it starts to soften.
  10. Add rice to the onion mixture and cook for about a minute or until the rice starts to go slightly translucent.
  11. Add two ladles of hot stock and stir continuously until the stock is completely absorbed by the rice.
  12. Continue adding ladles of hot stock until the rice is almost cooked through.
  13. Stir through chicken, mushrooms and spinach and continue adding stock until rice is completely cooked through.
  14. Remove from heat and stir through cheese. Leave to rest with the lid on for several minutes.
  15. Serve with a sprinkle of parmesan cheese and pepper and salt for the adults and older kids.
 

P.S. Don’t forget if you want the latest recipes from Good Baby Kitchen to sign up to our mailing list

 

And keep connected with Good Baby Kitchen on Facebook so you never miss a post! xxx 

 



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