Baby-friendly Chicken, Mushroom and Asparagus Risotto
This creamy Chicken, Mushroom and Asparagus Risotto is a deliciously simple dinner that the whole family can enjoy. Baby-friendly!
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Cooking tools:
- Kitchen scale
- Chef's knife
- Cutting board
- Grater
- Pot
- Pan
- Stove
- Ladle
- Wooden spoon
- Measuring cup
- Measuring spoon
- Mixing bowl
- All-in-one cooking machine
- Butterfly whisk
- Simmering basket
Ingredients
- 50 g parmesan cheese ((Thermomixers: cut in 2cm cubes))
- 1 brown/yellow onion (peeled (Thermomixers: quartered))
- 2 garlic cloves (peeled)
- 20 g unsalted butter (room temperature)
- 30 g olive oil
- 400 g chicken breast (diced small)
- 300 g Aborio rice
- 15 g white wine vinegar
- 650 g salt-reduced or salt-free chicken stock/broth ((Note 2))
- 100 g button mushrooms (diced)
- 1/4 tsp salt (for family over 12 months)
- 1/2 tsp ground black pepper
- 150 g /1 bunch asparagus (ends trimmed and stems cut into 2cm pieces)
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