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