Hi everyone!

Seeing as though all of our children love our freshly made food so much, we thought we might start sharing a recipe or two with you, so that you can make it at home and share with friends and family.

BAKED CHICKEN RISOTTO- Serves 6, enough for some left overs!


  • Chicken thighs, 350grams
  • 1 small brown onion
  • 150 gram baby spinach leaves
  • 400 grams pumpkin
  • 1/2 tablespoon of olive or canola oil
  • One cup uncooked Aborio rice
  • 1 litre reduced salt chicken stock
  • 1 tablespoon parmesan cheese


  1. Preheat oven to 180°C.
  2. Peel and finely dice onion.
  3. Cut chicken into small strips, removing any skin or bones.
  4. Wash spinach. Peel and cut pumpkin into small cubes.
  5. Heat oil in non-stick frying pan over medium heat.
  6. Add chicken to pan. Cook, turning, for 5 minutes or until browned. Remove from pan and set aside.
  7. Sauté onion until translucent.
  8. Add rice. Stir to combine.
  9. Add stock, spinach and pumpkin to pan and bring to the boil for 1 minute.
  10. Transfer mixture to a baking dish. Place chicken on top of rice, cover and bake for 25 minutes.
  11. Remove lid, stir and return to oven, cooking for a further 10 minutes or until rice is cooked through and all liquid has been absorbed.Serve in bowls and top with parmesan cheese, serve warm and enjoy!

    Each serve provides:

    1 children’s serve of meat/alternatives1 (chicken) 1 children’s serve of vegetables2
    1 children’s serve of grain3 (rice)
    A good source of vitamin C

    *Recipe is thanks to Nutrition Australia

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