One-Pot Italian Chicken and Tomato Risotto
Are you ready for a delicious and easy-to-make meal that the whole family will love? Look no further than this kid-friendly one-pot chicken and tomato risotto recipe! With its savoury chicken, rich tomato flavours, and creamy risotto, this kid-friendly One-Pot Chicken and Tomato Risotto is a perfect meal for any night of the week. It's a simple and satisfying dish that both kids and adults will enjoy. So, gather your ingredients and get ready to indulge in this delightful family favourite! Happy cooking!
One-Pot Chicken and Tomato Risotto
DIETARY: VEG, DF, EF, NF
ALLERGENS: Dairy
AGE GROUP: 8 months+
SERVES: 6-8
PREP: 15 mins
COOK: 35-40 mins
INGREDIENTS:
1 tbsp (20ml) extra virgin olive oil
1 brown onion (110g), peeled and finely chopped
2 garlic cloves (20g), peeled and crushed
1 carrot (120g), peeled and finely grated or diced
1 cup (140g) pumpkin, peeled, seeds removed and finely grated or diced
5-6 skinless (600g) chicken thighs or breast, cut into 2cm pieces
1 ½ cups (315g) brown rice
400g diced tomatoes, canned
3 cups (750ml) vegetable stock, low sodium
½ cup (75g) parmesan cheese, grated
2 tbsp (10g) fresh basil, rinsed and finely chopped
Salt and pepper, to taste
METHOD:
Preheat oven to 180°C (fan-forced).
Heat oil in a large casserole with a lid over medium heat.
Add onions, garlic, carrot and pumpkin and sauté for 3 mins or until softened.
Add chicken and cook for another 3-4 mins until browned.
Add brown rice and cook, stirring for another 2 mins.
Pour in tomatoes and stock, stir until well combined. Bring to a simmer, cover and place in the oven. Cook for 35-40 mins, or until most of the stock is absorbed. Stir rice halfway during cooking and add extra stock, if needed.
Allow rice to sit for 10 mins, fold through cheese and fresh basil.
STORING LEFTOVERS:
Store in an airtight container in the fridge for up to 3 days or freeze for up to 4 months.
TIPS:
Prep tips:
If you don’t have a casserole with a lid, simply cook in a pan, then transfer ingredients to a large deep roasting dish, cover with foil.Allergies:
For a dairy-free version: Omit the cheese and add nutritional yeast and coconut milk or cream at the end.
For a vegetarian version:
Swap the chicken for tofu cubes.Easy ingredient swaps:
Swap carrots and pumpkin for vegetables of choice.Additional boosters:
Add additional grated vegetables of choice to the risotto.
Stir through some baby spinach at the end.Baby-friendly version:
Serve mashed or pureed.
For fussy eaters:
Mash the vegetables, so they are undetectable.
Deconstruct this meal by serving chicken, brown rice, vegetables and cheese separately.