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  • 500g chicken thighs, chopped into small slices/cubes
  • 1 onion, finely chopped
  • 3 cloves garlic, crushed
  • 150 g risotto rice
  • 100 ml white wine
  • 500 ml chicken stock (hot)
  • 350 g mixed wild mushrooms, sliced
  • 2 heaped tbsp mascarpone
  • 30 g Parmesan, grated


  1. Pre-heat the oven to 180⁰C.
  2. Put the chicken thighs into a small roasting tin. Season and roast for 30-40 minutes until golden and cooked through. Set aside.
  3. Spoon out all of the juices from the tin into a saucepan. Add the onion and garlic and fry for 1 minute.
  4. Add the wine and stir over the heat.
  5. Slowly add the stock, a ladle full at a time, until the rice is nearly tender. This will take 15-20 minutes.
  6. Just before the end add the mushroom, mascarpone and chopped chicken.
  7. Stir for a few minutes until the mushrooms have softened.
  8. Remove from the heat and add the Parmesan.

Crispy Chicken Skins (optional)

  1. Remove the skin off the chicken and put onto a baking sheet.
  2. Put back into the oven for about 10 minutes until golden and crisp. Snip into pieces.
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