• Gluten free
  • No added soya
  • No added egg
  • No added milk

Celery chicken and mushroom risotto with green beans

Suitable for 10 months+

A soft herby risotto made with risotto or short grain rice. Serve with green beans which your baby can eat with his fingers.

2 baby portions


  • 1 tbsp olive oil
  • 1 medium (60g/ 2 oz) stick celery, finely chopped
  • 1 small onion (60g/ 2 oz), finely chopped
  • 75g (2 ¾ oz) skinless chicken thigh, finely chopped
  • 50g (1 ¾oz) mushrooms, finely chopped
  • 70g (2 ¾ oz ) risotto or short grain rice
  • ½ tsp dried Italian herbs
  • Approx 250ml (9 fl oz) water
  • 55g (1 ¾ oz) trimmed green beans, each cut into 3 pieces.

Please note:

Remember not to add salt to any of your baby’s recipes. Please check ingredients carefully as some product may contain allergens that you are unaware of.


  •  Heat the oil in a non stick pan, and gently fry the celery and onion for 4-5 minutes.
  •  Stir in the chicken, rice and mushrooms and cook for 2-3 minutes before adding 100ml of boiling water.
  • Stir, bring to the boil and then reduce the heat, simmering, and stirring occasionally. Stir in more water as required until the rice is tender – around 20-25 minutes.
  • Meanwhile cook the green beans until just tender.
  • Serve the risotto with the beans.
  • The risotto can be frozen for up to 3 months once cooled, and reheated until piping hot.

Serve with soft cooked carrot batons.

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