Chicken and vegetable risotto

One for the whole family - even the littlest ones.

  • 55 mins cooking
  • Serves 4
  • Print
This easy chicken and vegetable risotto from our Happy Baby cookbook and is suitable for the entire family so you don't have to make multiple meals.
Looking for more risotto recipes?


  • 3 cups (750ml) chicken stock
  • 2 cups (500ml) water
  • 1 tablespoon olive oil
  • 300 grams chicken breast fillets, chopped coarsely
  • 1 medium brown onion (150g), chopped finely
  • 1 clove garlic, crushed
  • 1½ cups (300g) arborio rice
  • 1 cup (120g) frozen peas
  • 2 teaspoons finely grated lemon rind
  • 2 tablespoons finely chopped fresh mint
  • 170 grams asparagus, trimmed, chopped coarsely


  • 1
    Bring stock and the water to the boil in medium saucepan. Reduce heat; simmer, covered.
  • 2
    Meanwhile, heat half the oil in large saucepan; cook chicken, in batches, until browned.
  • 3
    Heat remaining oil in same pan; cook onion and garlic, stirring, until onion softens. Add rice; stir to coat rice in onion mixture. Add 1 cup simmering stock mixture; cook, stirring, over low heat, until stock is absorbed. Continue adding stock mixture in 1 cup batches, stirring until absorbed between additions. Total cooking time should be about 25 minutes or until rice is tender.
  • 4
    Add peas and rind to pan; stir until hot. Remove some risotto for toddler; serve sprinkled with a little of the mint.
  • 5
    Add chicken and asparagus to remaining risotto, season to taste; stir until chicken is heated through and asparagus is tender. Serve sprinkled with remaining mint.

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