A great family pleaser for the cooler months ahead.


  • 300-500g chicken breast (omit for vegetarian)

  • Vegetarian: 1-2 cups feta cheese, crumbled

  • 2 cups of Arborio rice

  • 1 cups of mushrooms, flat, button and/or brown

  • 1 carrots, peeled and chopped

  • 1 zucchinis, chopped

  • 1 celery sticks, chopped

  • 1 garlic cloves

  • 1 onion, skin removed

  • 2 cups of chicken or vegetable stock salt reduced

  • 1 bunch parsley, finely chopped

  • 4tbsp. extra virgin olive oil


  • 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.

    Rice: in a food processor add the mushrooms, carrot, zucchini, celery, garlic, onion and olive oil and blend until coarsely chopped.

  • 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.

    Keep slowly adding all of the stock until desired consistency is reached.

  • 6.

    Once cooked add parsley.

  • 7.

    Spoon rice into serving bowls and top with shredded chicken or feta cheese, puree is required.

Nutritional information

Nutritional analysis per serving (10 servings)

  • Energy 334kj
  • Fat Total 14g
  • Saturated Fat 5g
  • Protein 15g
  • Carbohydrate 35g
  • Sugar 2g
  • Sodium 380mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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This recipe was created by Zoe Bingley-Pullin, leading family nutritionist, who was appointed as a Nutrition Ambassador for Only About Children Campuses.

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