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6-9 months
Lunch
Recipe
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Cheesy Pea Risotto

2
32 mins

Ingredients

1 tsp olive oil

1 tbsp finely chopped onion

¼ cup (50g) short grain rice

1 cup (250mL) chicken stock

2 tbsp frozen peas

1 tbsp grated cheddar cheese

Step by step

  • 10 mins
    Preparation
  • 22 mins
    Cooking
  • 32 mins
    Time total
  • Instructions

    1. Heat oil in a small saucepan over medium heat; add onion, cook 2 minutes or until just tender; add rice, stir to coat in oil; add ½ cup (125mL) chicken stock; bring to the boil, simmer, stirring occasionally, for 10 minutes or until stock has been absorbed

    2. Add remaining stock and peas; bring to the boil and simmer a further 10 minutes or until thick and creamy and rice is tender; stir through cheese.

    TIP: 

    - You can substitute frozen corn or mixed frozen vegetables for peas and grated parmesan for cheddar cheese if you like.

    - For a variation, you can add 50g chicken mince and sauté with onion for a Chicken and Vegetable Risotto.