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Creamy risotto is so
much easier than boiled rice for young children to eat as the grains
stick together. The mild creamy flavour will appeal to young taste
buds.
Preparation time -
10 minutes and cooking time - 30 - 35 minutes
To make a risotto
that serves four, you will need…
 1
tbsp olive oil
1 small onion, chopped
300g / 10oz risotto rice
900ml / 1˝pt vegetable or chicken stock
150g / 5oz mixed frozen vegetables
50g / 2oz ham, cut into strips
100g / 4oz Lancashire cheese
50g / 2oz Double Gloucester cheese, grated
Just follow these
simple instructions…
1. Heat the oil in
a saucepan and fry the onion over a medium heat until just softened
2. Stir in the rice
and cook for 1 minute, then add the stock
3. Bring to the boil,
then reduce the heat and simmer for 25 minutes until the rice
is almost tender, stirring occasionally
4. Stir the vegetables
and ham into the pan
5. Cover and continue
to cook for a further 5 to 10 minutes until the rice is creamy
and tender. Add a little more stock if required
6. Remove from the
heat and crumble the Lancashire cheese into small pieces and stir
into the rice until the cheese begins to melt
7. Serve the risotto
with the grated cheese for sprinkling on top
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