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Red risotto

Serves   3
Prep time: 5 mins
Cooking time: 10 mins

Risotto is such a good dish as it’s loved by children and adults alike, plus it’s a good transition food for toddlers moving into eating family food. As an alternative, cook adding diced chicken thighs.





  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 150g mushrooms, chopped
  • 275g arborio rice
  • 400g can chopped tomatoes
  • 600ml vegetable stock
  • ½ teaspoon curry powder
  • 3 tablespoons parmesan cheese
  • salt & pepper


  1. Heat the oil in a large frying pan or saucepan.
  2. Add the onion and mushrooms and cook until soft.
  3. Add the rice and cook for 2-3 minutes.
  4. Add the tomatoes and stir frequently until the juice has been absorbed into the rice.
  5. Stir in the curry powder.
  6. Add the stock gradually, waiting for the stock to be absorbed before adding more.
  7. Keep stirring to stop the rice sticking to the pan.
  8. When all the stock has been added and the rice is cooked, beat in the parmesan cheese to make a smooth and creamy risotto consistency.

This risotto is delicious served with prawns pan-fried in a little butter and lemon juice. Any left over risotto can be frozen.