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!
DIETARY: VEG, DF, EF, NF
ALLERGENS: Dairy
AGE GROUP: 8 months+
SERVES: 6-8
PREP: 15 mins
COOK: 35-40 mins
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Ingredients
Batch Cook
Multiply the recipe to prep extras for the week.| 1 tbsp extra virgin olive oil | |
| 1 brown onion, peeled and finely chopped | |
| 2 garlic cloves, peeled and crushed | |
| 1 carrot, peeled and finely grated or diced | |
| 1 cup pumpkin, peeled, seeds removed and finely grated or diced | |
| 5-6 skinless chicken thighs or breast, cut into 2cm pieces | |
| 1 1/2 cups brown rice | |
| 400g diced tomatoes, canned | |
| 3 cups vegetable stock, low sodium | |
| 1/2 cup parmesan cheese, grated | |
| 2 tbsp fresh basil, rinsed and finely chopped | |
| Salt and pepper, to taste |
Directions
1.
Preheat oven to 180°C (fan-forced).
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2.
Heat oil in a large casserole with a lid over medium heat.
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3.
Add onions, garlic, carrot and pumpkin and sauté for 3 mins or until softened.
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4.
Add chicken and cook for another 3-4 mins until browned.
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5.
Add brown rice and cook, stirring for another 2 mins.
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6.
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.
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7.
Allow rice to sit for 10 mins, fold through cheese and fresh basil.
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Notes
STORING LEFTOVERS: Store in an airtight container in the fridge for up to 3 days or freeze for up to 4 months.
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.
