Ingredients
- 1 1/2 tablespoons olive oil
- 1 large brown onion, chopped
- 1 garlic clove, crushed
- 1 1/2 cups SunRice Arborio Risotto Rice
- 3 cups salt-reduced chicken stock
- 800g butternut pumpkin, cut into 2cm cubes
- 2 (500g) chicken breast fillets
- 1 cup frozen peas
- Baby rocket and shaved parmesan cheese, to serve
Direction
Preparation: 10min ›
Cook: 40min › Ready in: 50 min
1.
Preheat
oven to 180°C/160°C fan-forced. Heat 1 tablespoon oil in a large flameproof, ovenproof
dish over medium-high heat. Add onion and garlic. Cook, stirring, for 3 minutes
or until softened. Add rice. Cook, stirring, for 1 minute.
2.
Add
stock and 1 cup cold water. Bring to the boil. Add pumpkin. Cover. Transfer to
oven. Bake for 20 to 25 minutes, stirring halfway during cooking, or until
pumpkin is tender and liquid absorbed.
3.
Meanwhile,
heat remaining oil in a frying pan. Cook chicken for 5 minutes each side or
until browned and cooked through. Transfer to a plate. Cover. Set aside for 5 minutes.
Thinly slice.
4.
Add
peas to rice mixture. Cover. Set aside for 2 minutes or until peas are heated
through.
Note:
For babies: Blend or process risotto and chicken until smooth. For older
babies, roughly mash risotto and stir through finely chopped chicken.
For
adults: Season with pepper. Serve risotto with chicken, rocket and parmesan.
Utensils List
- Large Flameproof, Ovenproof Dish
- Cutting Board
- Frying Pan
- Plate
- Spoon
- Knife
- Serving Plate
Ingredients List
- Olive Oil
- Brown Onion
- Garlic Clove
- SunRice Arborio Risotto Rice
- Salt-Reduced Chicken Stock
- Butternut Pumpkin
- Chicken Breast Fillets
- Frozen Peas
- Baby Rocket and Shaved Parmesan Cheese
- Pepper
- Water
No comments:
Post a Comment