Chicken & Veggie Baby Risotto
Soft, creamy rice cooked with small pieces of chicken, peas and zucchini in low-sodium stock. A one-pan dinner for the whole family.
Ingredients
Makes 5 baby servings
Foods in this recipe
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Method
- 1
Warm the oil and cook the onion over medium-low heat for 5 minutes, until soft.
- 2
Add the chicken and cook, stirring, for 3–4 minutes until it turns white on the outside.
- 3
Stir in the rice, then add the stock and water a ladle at a time, stirring often, over 18–20 minutes until the rice is very soft.
- 4
Add the peas and zucchini for the last 5 minutes. Check the chicken has reached 165°F (74°C) and no pink remains. Cool before serving.
Serve it by age
9–12 months
Serve the soft rice with small chicken pieces; squash the peas lightly with a fork.
12 months+
Serve as is, with a little grated cheese if you like.
health_and_safetyAllergens
None of the top 9 allergens. Check stock labels: some contain wheat or milk. Grated cheese for 12 months+ adds milk.
sync_altSwaps
- swap_horizUse butternut squash cubes instead of zucchini.
- swap_horizUse ½ cup cooked red lentils instead of chicken.
kitchenStorage
Cool quickly and refrigerate within 1 hour. Fridge 1 day; reheat only once, until steaming hot, then cool. Freeze up to 1 month.
Safety reminders
- No added salt, sugar or honey before 12 months.
- Always check texture: food should squash between your thumb and finger.
- Stay with your baby and keep them seated upright while eating.
- Use no-salt-added stock or plain water for babies under 12 months; regular and low-sodium stocks still add salt.
- This recipe is general guidance for healthy, full-term babies and children. Ask your pediatrician first if your child was born early, has a medical condition, allergies or feeding difficulties (medical disclaimer).
