Ingredients
  • 1 small finely chopped onion
  • 1 medium chicken breast (chopped finely)
  • Knob of butter
  • 1 cup grated vegetables e.g. pumpkin/ courgette/ mashed peas/ chopped broccoli
  • 1½ cups Arborio (risotto) rice
  • 3 cups hot water
  • 100ml Infatrini®
  • 2 tbsp cheese
Method / Preparation
  • Lightly fry the onion and chicken in butter.
  • Add rice until coated in butter and cook for 2 minutes, stirring continuously.
  • Stir in vegetables and add the hot water gradually.
  • Reduce the heat and cook for approx 20 minutes until rice has softened and the water is absorbed.
  • Stir in the Infatrini® and cheese.
Notes
  • RECIPE CONTRIBUTED BY: Janine Dolan, Paediatric Dietitian, Royal Belfast Hospital for Sick Children
  • Makes 4 servings.
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