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–+ servings
Vegetable risotto in kids bowls
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5 from 6 votes

Sundried Tomato and Vegetable Risotto

A delicious creamy risotto packed with vegetables
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Main Meal
Cuisine: Italian
Servings: 4
Calories: 368kcal
Author: Amy

Ingredients

  • 1 tablespoon oil
  • 10g butter
  • 1 onion - finely chopped
  • 1 Celery Stalk, finely chopped
  • 1 carrot - grated *SEE NOTE 1
  • 2 cloves of garlic - crushed
  • 1 zucchini (courgette) grated *SEE NOTE 1
  • 45g 4 sun dried tomatoes - finely chopped
  • 250g (1 ½ cups) risotto rice *SEE NOTE 2
  • 1.5 litres (6 cups) Stock (broth), hot. *SEE NOTE 4
  • 55g (½ cup) peas
  • 55g parmesan cheese *SEE NOTE 5

Instructions

  • Heat the oil and butter in a pan, add the onions, celery, carrots and garlic, and fry on a low heat for about 5 mins.
  • Add the zucchini and sun-dried tomatoes and fry for a further 5 mins. When the vegetables have softened, add the rice and turn up the heat.
  • Continually stir the rice for about a minute until the rice starts to look a little transparent.
  • Turn down the heat and add a ladle of hot stock and continue to stir. Once absorbed add another ladle of stock and keep stirring. Continue adding the stock, a ladle at a time, until the rice is cooked (soft with a slight bite) *SEE NOTE 6
  • Add the peas and stir through.
  • Remove from the heat and add the parmesan cheese. Cover and allow to sit for a couple of minutes before serving.

Notes

  1. I grate the vegetables so I can cram in a ton of vegetables. They basically dissolve into the dish. If you have a fussy eater you may wish to peel the zucchini before grating so there are no green flecks. You can also chop the grated vegetables to make them even smaller. 
  2. Make sure to use an Italian variety of rice. Arborio, Vialone Nano and Carnaroli are the most common varieties. Never pre-rinse the rice.
  3. The stock you use makes a big difference to this dish. You want to use a tasty one. I recommend making your own. Make sure to use low sodium or homemade stock if making for babies and young children, making your own stock allows you to control the sodium levels. The stock should be HOT when you add it to the rice.
  4. Parmesan cheese will increase the sodium level so this is optional. You can easily miss it out if serving a baby / young child. I always buy a block of parmesan and freshly grate it. Alternatively, you could use grated parmesan from the chill section. Don't use the ambient cheese you can buy in the pasta aisle, it will greatly change the taste! 
  5. You know the rice is cooked when you can press a grain between your fingers and the white in the middle breaks. If the germ is still hard, the risotto isn't cooked.
Nutritional Information is a ROUGH guide only, calculated using an online nutrition calculator. 

Nutrition

Serving: 1of 4 portions | Calories: 368kcal | Carbohydrates: 40.5g | Protein: 17.4g | Fat: 15.3g | Cholesterol: 25.5mg | Sodium: 764.4mg | Sugar: 20g