Baked chicken risotto
A delicious lunch which provides children with meat, vegetables and grains.
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NF
Nut free
LL
Low lactose
EF
Egg free
Main meal
Ingredients
Serves
people
Recipe adapted from Get Up and Grow: Cooking for Children with permission of the Australian Government.
The nutritional information provided is based on the exact ingredients and method as shown. Any variation/s to the ingredients or method may alter the nutritional outcome.
Method
- Preheat oven to 180°C.
- Peel and finely dice onion.
- Cut chicken into small strips, removing any skin or bones.
- Wash spinach.
- Peel and cut pumpkin into small cubes.
- Heat oil in non-stick frying pan over medium heat.
- Add chicken to pan. Cook, turning, for 5 minutes or until browned. Remove from pan and set aside.
- Sauté onion until translucent.
- Add rice. Stir to combine.
- Add stock, spinach and pumpkin to pan and bring to the boil for 1 minute.
- Transfer mixture to a baking dish.
- Place chicken on top of rice, cover and bake for 25 minutes.
- Remove lid, stir and return to oven, cooking for a further 10 minutes or until rice is cooked through and all liquid has been absorbed.
- Top with parmesan cheese.
Allergy modifications
- For a gluten/wheat free option, use gluten free stock powder.
- Omit the parmesan cheese for a milk protein free version.
- Omit the onion for a low FODMAP version.
Recipe tip
- Other seasonal vegetables can be used in this recipe. Try broccoli, carrots, corn or green beans.
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