Wednesday, August 20, 2008


Alex has not been eating too well during the time he has been feeling unwell.
I have been ensuring he drinks loads so am not too worried, but then as a mother you do always worry when your children are not eating, for what ever reason.

But I seem to find that when I serve Risotto, then Alex seems to wolf down the meal.
Ben, when he was younger always liked the Risotto as well, not sure what it is about it that they like. Alex will look at you and say he is not hungry, then eat all that he is given and ask for more?

So thought I would share with you my basic simple recipe for Risotto.

Chicken Risotto

1 medium size Chicken breast, chopped
1 onion, chopped
1/2 cup sweetcorn
3 or 4 mushrooms sliced or a good handful of button mushrooms
1 courgette, sliced
1 cup risotto rice
4 cups of warmed chicken stock
1 400ml tin Evaporated Milk
1 tsp Rosemary
Pepper to season
2 tblsp Oil


Fry chicken and onion in the oil until browned
Add risotto rice and fry for a further minute or two.
Add half the warmed chicken stock and stir well.
Leave to simmer gently for 2-3 minutes then add rest of stock.
Add mushrooms, rosemary and a decent dash of pepper.
Stir well and leave to gently simmer for 15-20 minutes, stirring occassionally.
Add sweetcorn and courgette and half of tin of evaporated milk.
Stir well and simmer for 10 minutes, stirring occasionally to ensure it doesn't stick.

Risotto is ready to eat when the rice is cooked (soft to bite) and the fluid has all evaporated. So a little trial and error is used to establish when your risotto is ready. Add more evaporated milk if a little more fluid is needed to complete the cooking of the rice.

You can place most vegetables in a risotto - asparagus, peas, peppers what ever takes your fancy.

Hope your kids enjoy it as much as mine do.

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