- 8m +
- Nut free
- Egg free
- Can be frozen
The Monster has been a fan of risotto since he was about 7m old and I now have quite a few different risotto recipes so we don’t get bored but this is definetly one of his favorite ones.
This risotto is super simple and can be made from scratch in 30 minutes so it makes a fab quick dinner that the whole family will enjoy. For small tots, be sure to chopped the prawns finely, for whole kids leave them nice and chunky.
If freezing, once cooked portion into a muffin tray and pop in the freezer, once solid transfer to a freezer bag. Allow to defrost before reheating gently in a sauce pan (it goes stodgy if done in the microwave!)
- 400g peeled and cooked prawns
- 1.5 cups of risotto rice
- 1 litre of low salt vegetable stock
- 1/2 cup frozen peas
- 1/4 cup grated parmasan cheese
- Pince of saffron
- 1 lemon
Place a large frying pan over a medium heat hob. Drizzle a little oil or butter into the pan. Put your saffron into the stock. Add the risotto rice and stir so that it’s all coated with a little of the oil, spread the rice to cover the bottom of the pan. Pour in just enough stock to cover the rice, and stir until all the liquid is absorbed. Add a little more stock and repeat. Do this until all the stock is used and the rice is cooked al dente (not totally soft but cooked through) lower the heat and add the peas and prawns stirring until heated all the way through. Stir in the parmasan cheese and add a small squeeze of lemon juice.
I normally give everone a little slice of lemon so they can add more to thier dish if they wish.
Serve and enjoy