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Chicken and Leek baked risotto a great baby food idea and family meal. Perfect kid friendly lunch or dinner

Chicken and Leek Baked Risotto

Prep

Cook

Total

Yield 4-6 serves

Ingredients

Instructions

  1. Use a large oven proof dish that has a lid. Start by heating the oil on the stove top
  2. Heat the stock (this can be done on the stove top or in the microwave)
  3. Add finely sliced leek and garlic sauté until softened and fragrant
  4. Add the arborio rice with 1 -2 10 cm stalks of fresh thyme, cook for 1-2 minutes, stirring so that the rice does not catch
  5. Add the heated stock 
  6. thinly slice the chicken and add to the rice and stock
  7. Bring to the boil
  8. Cover with a lid and bake in an oven at 180 degrees celsius or 350 Fahrenheit for 20 mins
  9. Stir in frozen peas
  10. Return to the oven for 5 mins
  11. Serve

Notes

  • You can add parmesan cheese to this dish, add 50 g when you add the frozen peas
  • Other vegetables that work well
    • Grated courgette/zucchini
    • Sliced mushrooms
    • Cubed roasted pumpkin
    • If your veggie bin is looking particularly empty just increase the amount of frozen peas
  • You can add bacon, add 1-2 rashers cooking it off with the leeks before you add the rice.  
  • Instead of fresh chicken, leftover roast chicken works well, or prawns/shrimp
  • I find freezing it in silicone muffin trays makes a great toddler portion, particularly if it is a side dish to grilled meat.

Courses Light meal

Recipe by My Kids Lick The Bowl at https://mykidslickthebowl.com/chicken-leek-baked-risotto/