Chicken, Pumpkin & Corn Risoni Puree
2013-02-08
- Yield : 1 cup
- Prep Time : 5m
- Cook Time : 15m
- Ready In : 20m
Risoni is rice shaped pasta. It’s very soft and easy to chew and swallow making it a great “first pasta”. This chicken, pumpkin & corn risoni puree was George’s first try of risoni and he devoured it – I’m sure the yummy sweetness of pumpkin and corn won him over. I did puree the risoni for this recipe however next time I will try just mixing it through a tasty pasta sauce. Stay tuned…
Nutrition Note: Combine 2 tablespoons of cooked quinoa or brown rice when pureeing the mixture in place of the risoni if you need a wheat and gluten free option.
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Ingredients
- 100g chicken breast or tenderloin, chopped
- 1 cob of corn, kernels trimmed
- 1 cup of pumpkin, chopped
- 2 tbsp risoni
- 300 ml of water
Method
Step 1
Combine all ingredients in a small saucepan and bring to the boil. -
Step 2
Reduce the heat and simmer uncovered for 10 minutes or until chicken is cooked through and pasta is tender. -
Step 3
Puree mixture until you have your desired consistency. -
Recipe Comments
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posted by Lisa Lewis on August 17, 2013
Could this be frozen and can you find risoni in the supermarket? Thanks
posted by Jess on August 17, 2013
Hi Lisa, yes & yes 🙂 I have frozen this many times for George and risoni is usually found in the pasta section of your supermarket. Enjoy x
posted by Lisa Lewis on August 17, 2013
Thanks jess. My little one loves your recipes. They r so tasty and easy to make. Just a quick question how long can the meals be frozen for. Meals including meat and veg and just separate vegies? Thanks
posted by Jess on August 18, 2013
Hi Lisa, thank you again for the lovely feedback. Here are a couple of links to some great info on the blog regarding safe freezing, storage and defrosting of food and include appropriate times for storing different foods. I hope it helps 🙂 Jx
https://ohcooks.wpengine.com/safe-food-preparation-storage-guide/
https://ohcooks.wpengine.com/freezing-and-defrosting-guide/
posted by Jess on October 20, 2013
This looks yum! And so easy! I think I would leave it whole without wizzing it for my ‘independent’ toddler
posted by Andrea on December 9, 2013
Looks yum – what could I substitute the risoni for please (as my young one is gluten and dairy intolerant).. Just a normal gf pasta?
Thanks!
posted by Jess on December 9, 2013
Hi Andrea, yes you could use normal gf pasta or rice or quinoa would work well too. You may need to cook for a bit longer if using rice or cook the rice or quinoa separately and stir through at the end. Enjoy, Jx
posted by Leanne on July 6, 2015
Is there any reason why you can’t use tinned corn for quickness instead of cooking a whole corn & removing kernels?
posted by Jess on July 7, 2015
Hi Leanne, yes, you can use tinned corn instead of fresh. Jx
posted by ahpeng on July 6, 2015
Hi Jess,
I am from Malaysia and am always a big fan of all your wonderful recipes. And of course my 9months old baby love every single bit of food from your recipe. But this time he gagged a little and seems like chocked when having this. I suspected it’s the skin of the corn which caused him gagged. May I know what is the way to get rid of the hard skin of corn? It still remains there even after pureed. Thank you!
posted by Jess on July 7, 2015
Hi, one of the benefits to pureeing sweetcorn is that it does introduce texture into your baby’s purees. If your bub is not ready for it you can pass it through a sieve to remove the skin of the corn to reduce the texture and lumps. I hope that helps. Enjoy, Jx