Larry's Kitchen
🍳 Vegetable Risotto
🦁 Why Larry Likes This One
Larry loves how the rice goes all creamy and soft!
Serves
4
Prep
10 min
Cook
30 min
Level
⭐⭐ Getting Confident
⚠️ Allergen Information
🥛Milk🌾Gluten (Cereals)
Always check ingredient labels every time you cook. Ingredients can change. If your child has a diagnosed food allergy, follow their healthcare team's advice.
🥕 Ingredients
- •300 g risotto rice
- •1 onion
- •2 cloves garlic
- •1 litre vegetable stock
- •100 g peas
- •1 courgette
- •50 g parmesan
- •20 g butter
- •1 tbsp olive oil
🔧 Equipment
saucepanchopping boardknifegrater
📝 Method
🔥 Oven/Cooking temperature: Hob medium
- 1Adult: chop the onion, garlic and courgette.
- 2Heat the oil and cook the onion for 5 minutes.
- 3Add the garlic and rice. Stir for 2 minutes.
- 4Add the stock a ladle at a time, stirring until absorbed.
- 5After 15 minutes, add the courgette and peas.
- 6Continue until the rice is creamy and cooked — about 25 minutes total.
- 7Stir in the butter and grated parmesan.
🦁 My Jobs
- ✓ Stir the risotto
- ✓ Add stock gradually
- ✓ Grate cheese
- ✓ Stir in butter
👨👩👧 Grown-Up Jobs
- ⚠️ Use the hob
- ⚠️ Use a sharp knife
- ⚠️ Handle hot pan — keep stirring
⚠️ Food Safety
- • Stir risotto frequently to prevent sticking
- • Cook until rice is soft but still has a slight bite
🧩 Try It Your Way
Try adding mushrooms, butternut squash or chicken.
