Chicken and Mushroom Risotto

The best type of rice to use in risottos is the short grained arborio variety. However, I generally use basmati for this dish since it is lower in GI and cooks quicker when I am in a rush. Brown rice basmati is also available now which will make this rice dish even more nutritious.

Chicken and Mushroom Risotto

2 tbsp olive oil

2 garlic cloves, crushed

1 onion, finely diced

1 cup rice

1/2 cup white wine

2 cups reduced salt chicken stock

10 mushrooms, sliced (button or oyster)

2 tbs shredded parmesan cheese (approx15g)

120g mixed baby spinach and rocket leaves

Cracked black pepper

1. Heat oil in a deep saucepan and lightly fry onions and garlic.
2. Add chicken to brown and remove once cooked
3. Add rice to saucepan, stirring whilst cooking.
4. Pour in white wine and then stock.
5. Add sliced mushrooms.
6. Season with pepper. You should not need to add any additional salt.
7. Cook gently until almost all liquid is absorbed and rice is almost cooked. Place lid on saucepan and remove from heat to rest for at least 10 minutes.
8. Stir through parmesan and spinach mix
9. Serve hot, topped with a sliver of fresh parmesan



Chicken and Pumpkin Patties

Fresh rosemary makes these patties tasty even without the addition of any salt. They also contain chia seeds for an omega-3 boost as well as pumpkin for fibre, flavour, and that extra sneaky vegetable serve. 

Suitable for babies 7-9mths+

Chicken and Pumpkin Patties

I garlic clove, crushed

1 onion, finel diced

1 cup steamed mashed pumpkin

1 egg, lightly beaten

500g lean chicken breast mince

3 tbsp white chia seeds

2 tsp finely chopped fresh rosemary

1. 
   
   Combine all ingredients in a large mixing bowl
2. 
   
   Mix well with a wooden spoon
3. 
   
   Use a dessert spoon to drop rounded patties into hot lightly oiled pan. Press down to flatten.
4. 
   
   Cook well, turning once.
5. 
   
   Serve hot with a salad and fresh rolls. Suitable for freezing.

Steamed Chicken Porcupines

I love creating family foods that can be enjoyed by everyone. These chicken porcupines are a great nutritious finger food for toddlers. They also make an enjoyable meal for adults. If feeding babies under 18mths, avoid adding any salt to the recipe. After this age, I usually add a little for taste (iodised salt of course).

Like other recipes I have listed, the addition of vegetable purees boosts the nutrition content of this meal. Ground flaxseed also adds omega-3s.

Serve with steamed veges or a spinach and rocket salad and sweet chilli dipping sauce.

Steamed Chicken Porcupines

1 onion

1 garlic clove

4 button mushrooms

2 tbsp sweet chilli sauce

1 tsp sesame oil

kernals from one cob of cooked sweetcorn

1 cup freshly ground breadcrumbs (wholemeal chia bread)

2 tbsp ground organic flaxmeal

1 tbsp smooth peanut paste or sunflower butter

3 tbsp cauliflower puree

500g chicken breast mince

Basmati rice to roll balls in (about 1 cup)

1. In a blender, puree the onion, garlic, mushrooms, chilli sauce and sesame oil
2. Combine above puree with remaining ingredients (except rice) in a large bowl
3. With clean hands, mix well and form into small balls about the size of a plum
4. Roll each ball in uncooked basmati rice
5. Place a single layer of formed balls in a bamboo steamer and steam for about 30min or until rice is cooked and balls cooked through.