Cheese and ham risotto
Average rating:
Creamy risotto is so much easier than boiled rice for young children to eat as the grains stick together. The mild creamy flavour will appeal to young taste buds.
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Prep time: 10 mins
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Cooking time: 35 mins
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Serves: 4
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Costs: Cheap as chips
Ingredients
- 1 tbsp olive oil
- 1 small onion, chopped
- 300g/10oz risotto rice
- 900ml/1 1/2pt vegetable or chicken stock
- 150g/5oz mixed frozen vegetables
- 50g/2oz ham, cut into strips
- 100g/4oz Lancashire cheese
- 50g/2oz Double Gloucester cheese, grated
Method
- Heat the oil in a saucepan and fry the onion over a medium heat until just softened
- Stir in the rice and cook for 1 minute, then add the stock
- Bring to the boil, then reduce the heat and simmer for 25 minutes until the rice is almost tender, stirring occasionally
- Stir the vegetables and ham into the pan
- Cover and continue to cook for a further 5 to 10 minutes until the rice is creamy and tender. Add a little more stock if required
- Remove from the heat and crumble the Lancashire cheese into small pieces and stir into the rice until the cheese begins to melt
- Serve the risotto with the grated cheese for sprinkling on top.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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