Easy Risotto

Makes 6 portions

What you need

170g risotto rice

 

½ onion, finely chopped

 

650ml low-salt vegetable or chicken stock

(or homemade without salt)

 

1 tbsp butter

 

1 clove garlic, crushed

 

40g parmesan or other cheese, grated

 

Squeeze lemon juice

 

2 of any Vegetable Peasy Pods cubes per portion

Method

Melt the butter in a pan and fry the onion over a low heat until it’s soft and translucent. Add the rice and garlic and cook for 2-3mins, stirring all the time.

 

Then add 550ml of the stock, reserving 100ml for adding later.

Cover and simmer for 15-20mins, stirring once half way.

The rice should have absorbed all the stock and should be tender.

Add the final 100ml of stock and stir for around 3-5mins

until it has all been absorbed.

 

Stir in the grated cheese and squeeze of lemon,

cover and leave to sit for a further 5mins.

 

The risotto can be frozen at this point in portions and defrosted as necessary. Stir in two cubes of any of the prepared vegetable puree cubes just before serving.

more recipe inspiration

“This is so lovely. It was a great texture for my eight months old. We added a bit of chicken too and he loved it.”

Karen

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