Vickys Kids 'Risotto', or Chicken, Rice and Peas in

Name: Vickys Kids 'Risotto', or Chicken, Rice and Peas in a Mushroom Sauce with an Adult Serving Option, Gluten, Dairy, Egg & Soy-Free
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 350 grams diced mushrooms; 1/2 of a finely chopped onion; 3 tbsp butter or dairy free spread, I use vitalite; 3 tbsp plain flour /gf flour; 200 ml milk or rice milk; 125 grams finely cubed chicken; 1 handful petite pois peas; 1 pinch salt; 1 pinch dried basil; 80 grams boiled rice; 1 chicken stock to thin down, around a ladleful

Servings: persons

350 grams diced mushrooms
1/2 of a finely chopped onion
3 tbsp butter or dairy free spread, I use vitalite
3 tbsp plain flour /gf flour
200 ml milk or rice milk
125 grams finely cubed chicken
1 handful petite pois peas
1 pinch salt
1 pinch dried basil
80 grams boiled rice
1 chicken stock to thin down, around a ladleful

1
Fry off the onion and mushrooms in some extra butter / vitalite until soft
2
In another pan make a white sauce by melting the vitalite and adding the flour to make a paste then slowly adding the rice milk stirring all the time while bringing to boil.
3
You may need more or less milk
4
Add the onion and mushroom to the sauce then using a hand blender blitz half the mixture so you have a smooth sauce with some chopped veg still there
5
Add the chicken, peas, salt and basil and let simmer a few minutes til chicken is cooked through
6
Add as much rice as you need to make it a good meal and add enough chicken stock to thin it down as after adding the rice it will be quite thick
7
For an adult version make the sauce as in steps 1-3 with a half tsp of chicken or vegetable bouillon powder stirred in and pour over cooked chicken breasts and serve with boiled rice and peas
8
For vegan version the kids version is delicious without the chicken, adults could use tofu or seitan
9
Recipe serves 3 - 4 child sized portions

471

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 350 grams diced mushrooms, 1/2 of a finely chopped onion, 3 tbsp butter or dairy free spread, I use vitalite, 3 tbsp plain flour /gf flour, and more.

Yes, Vickys Kids 'Risotto', or Chicken, Rice and Peas in a Mushroom Sauce with an Adult Serving Option, Gluten, Dairy, Egg & Soy-Free falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vickys Kids 'Risotto', or Chicken, Rice and Peas in a Mushroom Sauce with an Adult Serving Option, Gluten, Dairy, Egg & Soy-Free

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions