Super Tasty Veggie Risotto
A scrummy warming risotto
Packed full of veggies with a cheeesy twist using Ella's Kitchen Squash, Sweet potatoes + Parsnips pouch.
Makes
2Prep
5Cook
30
Freeze
me!
Ingredients
- 60g Risotto rice (uncooked)
- 1 x Ella's Kitchen Squash, Sweet potatoes + Parsnips pouch
- 1 tbsp (25g) garden peas
- 1 tbsp (25g) sweetcorn
- 1 sprinkle (20g) grated cheddar cheese
Method
- Cook the risotto rice according to packet instructions + drain
- Squeeze the pouch into a pan + add the peas + sweetcorn
- Heat for 4-5 mins, until peas are cooked then stir in the rice
- Use a stick blender to blend to a chunky puree
- Add the sprinkle of cheese + then serve
Yummy For Babies
You can enjoy this recipe as a whole family - there's no need to puree from 10 months!
Fun For Little Ones
Veggie Treasures! Dried rice feels lovely against little fingers. Hide some raw broccoli florets in a deep tub filled with rice + encourage your little one to feel around for the veggie treasure. Put a cloth on the floor to catch any grains that spill out!
Handy tips
This would be delicious with shredded roast chicken leftovers from Sunday lunch.
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