Super Tasty Veggie Risotto
By Ella's Kitchen Recipes
Published on 16 November 2020
A scrummy warming risotto packed full of veggies with a cheeesy twist using Ella's Kitchen Squash, Sweet potatoes + Parsnips pouch. Time and servings
35 minsTotal time
5 minsPrep time
30 minsCooking time
Ingredients
- 60 g of risotto rice (uncooked)
- 1 ella's kitchen squash, sweet potatoes + parsnips pouch
- 1 tbsp of garden peas, (25g)
- 1 tbsp of sweetcorn, (25g)
- 1 sprinkle of grated cheddar cheese, (20g)
Method
Step 1
Cook the risotto rice according to packet instructions + drain.Step 2
Squeeze the pouch into a pan + add the peas + sweetcorn.Step 3
Heat for 4-5 mins, until peas are cooked then stir in the rice.Step 4
Use a stick blender to blend to a chunky puree (you can enjoy this recipe as a whole family - there's no need to puree from 10 months!)Step 5
Add the sprinkle of cheese + then serve.