How To Make Chicken And Pumpkin Risotto
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How To Make Chicken And Pumpkin Risotto
This is a lovely recipe that can be the basis of a dish for the whole family. Packed with protein, vitamins and minerals, this is a meal full of flavour and one that babies love due to the mushy, gooey pumpkin and rice! Let Sian Blunos show you how to make the perfect chicken and pumpkin risotto.
- Serves:
- 6 to 8 portions
Step 1: You will need
- 25 g unsalted butter
- 15 ml olive oil
- 1 small onion, peeled and chopped
- 280 g boneless chicken breast, skinned and diced
- 1 small pumpkin or butternut squash, peeled and diced
- 100 g risotto rice
- 280 ml unsalted chicken stock
Step 2: Fry the ingredients
Heat the butter and oil in a pan, and brown the onion and chicken for about 2 minutes. Add the pumpkin or butternut squash and the risotto rice and fry whilst stirring constantly for about 1-2 minutes, or until the rice becomes translucent.
Step 3: Add stock
Stir in a small amount of the hot chicken stock and simmer. Keep adding small quantities of the stock and stir regularly for about 20-25 minutes until the rice is soft and all of the stock is absorbed.
Leave to cool slightly and serve, or divide into portions and freeze.