Name: Chicken and Pea Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: International
Ingredients: 200 g arborio or other risotto rice; 900 ml low-sodium chicken stock, warm; 2 tbsp butter; 1/4 onion, very finely chopped; 200 g cooked chicken, finely shredded; 100 g peas, cooked and lightly mashed; 30 g grated parmesan, optional

Risotto has a reputation for being fussy, but the toddler version just asks for patience with the stock, added gradually, rather than any special skill.

Mash the peas and shred the chicken finely before they go in. Both are easy to overlook, since they seem small enough already, but whole peas and stringy chicken are both real choking concerns at this age.

If your little one is still earlier in the journey, start with our Baby's First Foods guide.

Part of our 20 toddler meal ideas list.

method

Melt half the butter in a pot over medium heat and soften the onion for 3 to 4 minutes.

Add the rice and stir for 1 minute to coat it in the butter.

Add the warm stock a ladle at a time, stirring often and waiting for each addition to be mostly absorbed before adding the next. This takes about 18 to 20 minutes in total.

Once the rice is fully tender and the risotto is creamy, stir in the shredded chicken and mashed peas, and warm through for 2 minutes.

Stir in the remaining butter and the parmesan if using.

Cool to a safe warm temperature before serving.

chef's tips

Shred the chicken finely, the same care worth taking in any toddler meal with chicken, since stringy or chunky pieces are harder to manage safely.
Mash the peas rather than leaving them whole. Whole peas are a small, round, classic choking hazard at this age.
A warm stock added gradually, rather than all at once, is what gives risotto its characteristic creamy texture, and it is worth the extra attention for that reason.
This is a good meal to make with stock and shredded chicken left over from a roast earlier in the week.