Pea and Parmesan risotto
Time: 50 mins
Makes 2 adult or 6 toddler portions
Serve up this yummy risotto for a family meal to remember. Suitable for toddlers of 12 months+ and all the family.
Ingredients
- 40g butter
- 1tbsp olive oil
- 1 onion, finely chopped
- 1 garlic clove, crushed
- 1.2 litres vegetable or chicken stock
- 300g risotto rice (Arborio rice works well), unwashed
- 200g frozen or fresh peas
- 40g Parmesan cheese, grated
- 2tbsp fresh parsley, chopped
Method
- Melt the butter with the oil in a large saucepan. Add the onion and garlic and cook for about 10 minutes. Heat the stock in a pan and keep at a gentle simmer. Add the rice to the onion and stir well so the rice is coated.
- Pour a ladleful of hot stock over the rice. Stir and let the mixture bubble gently. As soon as the stock has been absorbed, add another ladleful and stir well. Keep stirring and adding the stock, until the mixture is creamy and the rice is almost cooked (20-25 minutes).
- Add the peas and cook for a further 5 minutes. Stir in the grated Parmesan, cover the pan and leave the rice to settle for a few minutes. Serve when the rice looks creamy and top with fresh parsley.
