healthy for your kids
and healthy for you

Risotto

Great with vegetables, ham, or seafood. Follow the basic recipe and add your favorite ingredients. Children love the creamy texture.

Ingredients

1 onion (large, peeled and finely chopped)
1 clove garlic (peeled and finely chopped)
2 tablespoons olive oil
1 cup rice (risotto rice, Arborio rice, or short grain rice)
4 cups broth (vegetable broth or chikcen broth)
1 tablespoon butter (or to taste)
  cheese (grate Parmesan cheese to taste)
  seasoning (salt and pepper to taste)

Instructions

Heat oil in a large saucepan on a low heat, sauté onion for 2-3 minutes, until it starts sofening, and then add garlic.Cook 1-2 minutes more.

Add the rice and cook for 2-3 minutes, stirring to coat int the oil, onion and garlic mixture.

Add the warm broth, a laddleful at a time, stirring and cook until the rice is done and almost all the liquid has been absrobed.

Stir in butter or cream, if using, and grated Parmesan cheese.

Serve warm.

Yield
4 servings
Preparation time
15 minutes
Cooking time
30 minutes
Total time
45 minutes

Notes

If using raw ingredients - prawns, bacon, sliced mushrooms, asparagus tips, butternut squash pieces - sautée with the onion and garlic, before adding the rice, so that they will be properly cooked.

For liquid, use broth made fresh or made from stock cubes. Risotto can be prepared with a mixture of broth and white wine when cooking for adults only.

The butter gives the risotto a creamy texture but it is optional. Substitue with heavy cream, or add some more grated cheese - try a four cheese risotto with a mixture of Parmesan, Grana-Padano, Mozzarella and Pecorino.

A risotto is great to use vegetable odds and ends left in the fridge, frozen ingredients or leftover roast chicken.