Zoe Bingley Pullin's chicken and vegetable risotto

"I love the feeling — and so does my 14-month-old daughter, Emily — of comfort food, like this chicken risotto. It’s packed full of low-GI vegetables, lean protein and heaps of fibre," says Zoe Bingley-Pullin, nutritionist and nutrition ambassador Only About Children.

"All of these foods help to give you and your children the yummy, slow-release nutrients that will keep you fuller, and happier, for longer."

Serves 10 

You will need

300-500g chicken breast or 1-2 cups feta cheese, crumbled, for a vegetarian option
2 cups of Arborio rice
1 cup of mushrooms, (flat, button and/or brown)
1 carrot, peeled and chopped
1 zucchini, chopped 
1 celery stick, chopped 
1 garlic clove
1 onion, skin removed
2 cups of chicken or vegetable stock (salt reduced)
1 bunch parsley, finely chopped
4 tbsp extra virgin olive oil 

Method

1 Pre-heat oven to 180 degrees, toss chicken breast with olive oil and bake on a lined baking tray for 15-20minutes until cooked. Shred with a fork

2 In a food processor add the mushrooms, carrot, zucchini, celery, garlic, onion and olive oil and blend until coarsely chopped to make the rice

3 In a saucepan, sauté the mixture until soft (approximately 5 minutes)

4 Add the rice and 1 ladle of hot stock and simmer for approximately 20 minutes 

5 Slowly add all of the stock until desired consistency is reached 

6 Add parsley once the rice is cooked 

7 Spoon rice into serving bowls and top with shredded chicken or feta cheese

Only About Children (OAC), one of Australia’s leading early education providers, is excited to announce they have appointed leading family nutritionist, Zoe Bingley-Pullin, as their nutrition ambassador. Zoe is a mother and an accredited practicing nutritionist and chef who will create mindful and healthy menus for all OAC campuses and consult with educators, children and their families.