The other night my husband called to ask what I was cooking for dinner. When I replied ‘Chicken and rice,’ he said that I was letting the team down. I just thought that this was easier to say then risotto cakes and smoked chicken – which I didn’t want a negitive reaction to. Chicken and rice is Mr Moo’s favourite combo at the moment and I like to think that this is an adult friendly arrangement.
Now this meal was simple to create and I think it looks quiet impressive on the plate – but it’s basically chicken and rice… so what toddler is going to turn it down?
The rice contains some veggies and some yummy cheese – calcium right there! So I think I’d doing pretty well on the healthy food stakes – and it all gets eaten, which is a massive plus with a toddler (although we are pretty lucky with Mr Moo and the amount of food that he will eat/feed himself).
RISOTTO CAKES AND SMOKED CHICKEN
1 brown onion
3 cloves of garlic
1 cup of alborio rice
1 cup of white wine
2 cups of chicken stock
1 bunch of basil
1 cup of grated parmesan
2 smoked chicken breasts
2 handfuls of rocket
2 handfuls of baby spinach
1 tablespoon of dijion mustard
1/4 cup of sour cream
sea salt and cracked black pepper
olive oil
Place a drizzle of oil in a saucepan and sweat off your diced onion and garlic. Add your rice and cook stirring for 5 minutes before adding the wine and allowing it to cook off. Slowly add your chicken stock whilst stirring – adding a small amount at a time and allowing it to be absorbed by the rice.
Once the rice is cooked (approximately 25 minutes) add the shredded basil, cheese, salt and pepper and form into rice cakes.
Place the rice cakes in the fridge for 30 minutes to set.
Meanwhile, mix together the mustard, sour cream and a little seasoning to form a dressing for the salad.
Heat a little oil in a frying pan and fry off the rice cakes on both sides till golden brown and warmed through. Serve with shredded smoked chicken, salad and dressing.
oh yum!! This is my kind of meal 🙂
Glad that you liked this recipe Lu 🙂
I love that you could make the risotto during naptime** and put the cakes away in the fridge until it was go time. ** depending on whether or not you get it. Thanks for posting on YWF for me to see.
Yes, you know me Simone, I love a recipe that allows for ‘naptime’ meal prep! Loved the look of those dumplings on instagram – I think I’m due to make a couple of batches as my freezer is lacking!
Oh yum, risotto cakes – will have to give this a try. thank you for linking up to YWF too. x
They are a family pleaser Vicki – let me know how you go making them.