Free Healthy Recipe - Toddlers Tuna and Summer Vegetable Risotto

Gluten free, Low fat, Low sugar, Wheat Free

A quick and easy delicious meal the whole family can eat. Packed with loads of nutrients to give energy, this risotto will keep your toddler happy and satisfied.

½ tablespoon butter
½ tablespoon olive oil
80 grams arborio rice
1 tablespoon leek, finely chopped
600 millilitres vegetable stock, home-made or reduced salt
½ sweetcorn cob kernels only
½ small zucchini grated
½ small carrot grated
95 grams tin tuna in spring water, drained
Parmesan to taste finely grated

Heat a large deep frypan and add olive oil and butter. When sizzling, add rice and leek and stir on low-medium heat for 1-2 minutes. Add cup stock and stir until stock is almost absorbed. Keep adding stock cup at a time until all the stock is finished. Should take 15-20 mins. Then stir through the vegetables and tuna. Let simmer for 2 minutes then take off heat. Cool a little and serve with freshly grated Parmesan.

Stays fresh for 1 day in the fridge. Not suitable to freeze.

Makes 4 servings (serve = 0.5 cup)

Scale recipe to serves

Prep Time: 10 mins
Cooking Time: 25 mins
Ready in: 35 mins

Suitable for:
Dinner, Lunch
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