A bright and fresh risotto dish to enjoy as a family, with the delicious flavours of zucchini, peas and mint it really is great for your little one's palette!

Serves 4 

Ingredients:

2 pouches of Zucchini Pea Mint blend
500g Arborio rice
¾ cup (150ml) white wine (don't worry the alcohol will evaporate, this is for flavour)
200g fresh garden peas
900ml chicken or vegetable stock
½ cup finely grated emmental, parmesan cheese or 2 tbsp nutritional yeast for dairy free option
1 burrata or mozzarella (optional)
1 large onion, finely diced
4 tbsp olive oil
2 tbsp unsalted butter
Salt and pepper to taste, according to your little ones age
Mint leaves for garnish

Method:

1. Warm up stock and keep it warm. Add olive oil to another pot on medium heat. Add diced onion and let soften. You want to sweat the onions here not crisp them. Add the rice and stir to coat all the grains and mix until they become translucent. Add white wine.

2. When the wine is just about absorbed, add 1 cup or add a large ladle of stock and bring to gentle simmer. Gently stir as its cooking. Keep stirring, this releases the starches. As the rice starts absorbing the stock add another cup and repeat. This should take about 20 mins.

3. When the rice is starting to become tender, you should be about three quarters cooked, add peas and the baby blends. Continue mixing and adding the remainder of stock. When risotto has just a little bite left but still tender its done. Turn off the heat, mix in cheese of your choice and butter. Season with salt and pepper to taste. Add to serving dish, sprinkle mint leaves and gently tear the burrata and spread across.

4. Bon Appétit!