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Chicken and Pea Risotto


  • 1 tsp olive oil
  • 100g chicken breast fillet, diced
  • 1 small leek, trimmed and finely sliced
  • 50g risotto rice
  • 25g frozen peas


  • Heat the oil in a medium pan, add the chicken and leek and saute for 5 minutes.
  • Use a kettle to boil 300ml of water.
  • Stir the rice into the chicken mixture, then add the water.
  • Cook, stirring until the liquid has been absorbed.
  • Repeat until all the water has been absorbed and the rice is tender. 
  • Stir in the peas and heat through for 2 minutes. 
  • Cool slightly then serve with a little grated cheese if liked. 

Recipe facts

  • 10 to 12 months
  • 12+ months
  • Gluten Free
  • No Added Egg Ingredients
  • Main meal
  • 2 Servings