This Chicken, Mushroom and Asparagus Risotto is a deliciously simple meal that the whole family can enjoy. Lower in salt and without the wine commonly found in risottos, this recipe is a baby-friendly option that simplifies mealtime. This creamy risotto has savoury flavours of mushrooms, tender bites of chicken, and the fresh, crisp taste of asparagus. It’s a comforting and nutritious dish that everyone at the table can enjoy.
Ingredients in this chicken risotto
This is a simple risotto recipe, made delicious with common ingredients:
Chicken breast – I opt for chicken breast, but you can substitute with boneless chicken thighs. They’re more forgiving and not as easily overcooked.
Onion and garlic – For the savoury flavour base.
Mushrooms – Choose fresh button mushrooms.
Asparagus – In Australia, asparagus usually is bought in a small bunch. I’m not sure if this is the case in other countries! This recipe uses one bunch, with the woody ends removed.
Butter – I use salt-reduced butter in any meal that Baby LJ will eat with us. If your family is post-baby/toddler stage, you can use salted butter. Just adjust your seasoning at the end to taste.
Olive oil
White wine vinegar – A baby-friendly replacement for white wine, a common ingredient in risotto and one I was looking to avoid when cooking for baby.
Arborio rice – A must for risotto.
Chicken stock – The chicken stock adds a deeper flavour than vegetable stock would, but you can substitute if needed. Choose salt-reduced if making for a toddler, or salt-free for a baby under 12 months.
Parmesan cheese – For seasoning. Babies can have a small amount of parmesan [1], but the choice is yours. You can always set aside their portion before adding the parmesan for the rest of the family.
How to make Chicken, Mushroom and Asparagus Risotto
This Thermomix risotto is so easy to make in your machine. The traditional cooking method is also really straightforward if you don’t mind a bit of stirring! 😁
Thermomixer? Risottos in a Thermomix are a really easy all-in-one meal. Firstly, grate the parmesan cheese in your machine and set it aside. Next, finely chop the onion and garlic in your machine. Add butter and oil, and sauté. Gradually add the remaining ingredients, then let the risotto rest for 10 minutes to thicken.
Conventional cook? Grate or finely chop the parmesan, onion and garlic. On the stovetop, bring the stock to the boil over medium-high heat. In another large pot, heat the butter and oil. Add the onion and garlic to sauté. Add the remaining ingredients in steps, before letting the risotto rest for 10 minutes to thicken.
See the recipe card below for ingredient amounts and detailed steps for both thermo cooker and conventional cooking methods.
Serving and storing risotto
Risottos are always best when served freshly made. On occasion though I have frozen any leftovers for kids’ dinners. Once defrosted overnight in the refrigerator, gently reheat on the stovetop, adding water to loosen the risotto as needed. Make sure you’re food safe when freezing, defrosting and reheating food for babies and toddlers. For helpful tips on this, Annabel Karmel has a great go-to guide [2] on preparing, freezing and reheating foods👍.
Looking for another easy risotto recipe? Try this Prawn and Pea Risotto. It’s a beautifully creamy baby-friendly shrimp risotto, with pops of freshness thanks to peas and parsley.
If you make this Chicken, Mushroom and Asparagus Risotto please leave a 🌟 star rating and a 📝 comment below. I’d be very grateful! I love hearing how my recipes work for you and your family. Don’t forget to follow me on Facebook, Instagram and Pinterest too for more healthy dinner recipes for family.
Happy cooking,
Chloe x
Chicken, Mushroom and Asparagus Risotto
Category: Family MainsTap or hover to scale
Ingredients
- 50 g parmesan cheese (Thermomixers: cut in 2cm cubes)
- 150 g / 1 brown/yellow onion peeled and chopped into quarters
- 2 garlic cloves peeled
- 20 g unsalted butter room temperature
- 30 g olive oil
- 15 g white wine vinegar
- 300 g Aborio rice
- 650 g salt-reduced or salt-free chicken stock/broth (Note 2)
- 400 g chicken breast diced small
- 100 g button mushrooms diced
- 1/2 tsp ground black pepper
- 1/4 tsp salt for family over 12 months
- 150 g /1 bunch asparagus ends trimmed and stems cut into 2cm pieces
Thermo Cooker Instructions
- Put the parmesan into the mixing bowl. Mill for 8 seconds, speed 9, MC on. Set aside in a bowl.
- Without washing the bowl, add the onion and garlic. Chop for 6 seconds, speed 5, MC on. Scrape down the mixing bowl.
- Add the butter and oil. Cook for 5 minutes, 100°C, speed 1, MC off.
- Insert the butterfly whisk. Add the white wine vinegar and rice. Cook for 2 minutes, 100°C, Speed 1, reverse, MC off. Scrape down the mixing bowl.
- Add the stock, chicken, mushrooms, pepper and salt. Cook for 10 minutes, 100°C, speed 1, reverse, MC off. Put the simmering basket on the lid to prevent splatter.
- Add the asparagus. Cook for 4 minutes, 100°C, speed 1, reverse, MC off. Put the simmering basket on the lid to prevent splatter.
- Stir through the parmesan. If serving to a baby under 12 months, you might like to remove baby's portion before adding the parmesan. Let sit for 10 minutes to thicken.
Conventional Instructions
- Add the stock to a medium pot and bring to the boil on the stovetop. Once the stock is boiling, reduce to low heat.
- Grate parmesan and set aside.
- Finely chop the onion and garlic.
- Heat the butter and olive oil in a large pan over medium heat. Once the mix begins to simmer, add the chicken, onion and garlic, and cook until chicken is lightly browned (approximately 5 minutes).
- Add the rice and stir for 1 minute until fully coated and rice grains turn translucent.
- Add the white wine vinegar and cook until liquid is evaporated.
- Add the mushrooms, salt and pepper.
- Add 1 cup or ladleful of stock and cook, stirring frequently, until the stock is fully absorbed. Continue to add 1 cup of remaining stock at a time, stirring continuously, until fully absorbed (approximately 20 minutes). With the last ladle of stock, add the asparagus.
- Stir through the grated parmesan cheese. If serving to a baby under 12 months, you might like to remove baby’s portion before adding the parmesan. Let sit for 10 minutes to thicken.
Recipe Notes
Nutrition Information
[1] Parmesan for Babies, 2023, Solid Starts Inc.
[2] Go to guide: preparing, freezing and reheating foods for baby, 2022, Annabel Karmel.
2 Responses
Hi, I’m new to this Facebook for thermamix. I make asparagus risotto all the time and now I’m looking forward to trying your recipe. What does MC mean. Not familiar with that. Thanks for your help.
Hi Suellen, thanks for your comment and question. MC means ‘measuring cup’, it’s the little cup that sits in the top of the Thermomix lid. Some steps call for the measuring cup to be left off, and the simmering basket put on top of the machine instead. Hope you enjoy the recipe!