Toddler recipe: Microwave courgette and pea risotto with prawns
Details
- Servings: 6
- Dish: main course
Cuisine
- italian
Ingredients
- 200g risotto rice
- 1 large garlic clove, crushed
- 2 spring onions, finely sliced
- 900ml low-salt chicken stock (we used gluten-free Kallo, see tips below)
- 120g frozen peas
- 1 large courgette, diced (see tips below)
- 50g grated medium or mature cheddar, plus extra to serve
- 140g cooked prawns (or chicken)
Instructions
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