1 Meal 3 Ways Pea and Zucchini Baked Risotto

2015-02-23
  • Servings : 2 adults 2 toddler 2 baby
  • Prep Time : 10m
  • Cook Time : 40m
  • Ready In : 50m

1 Meal 3 Ways Pea and zucchini baked risotto

We have talked about baked risotto before, loving how simple it is to cook and the whole family just love it. This recipe was developed for our Spring magazine and is one recipe I keep going back to. I often add more veggies to this meal which helps keep it interesting. Cooking one meal three ways helps me master the art of family cooking, saves me time, saves me money and keeps everyone satisfied without having to resort to three different meals every single night. The simple act of every one enjoying the same, nutritious meal where appropriate is also an ideal way of cooking to help with transitioning your baby to family meals and avoid fussy eating behaviours/food refusal.

Nutrition Note: For little risotto fans, include a variety of different vegetables in your risottos to help encourage acceptance of a wide range of tastes, flavours and of course vegetables!

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More 1 Meal 3 Ways Recipes

1 Meal 3 Ways: Chickpea Fajitas

1 Meal 3 Ways: Quinoa sushi 

1 Meal 3 Ways: Chicken, red lentil and tomato pasta 

1 Meal 3 Ways: Blueberry ricotta pancakes

1 Meal 3 Ways: Lemon and Banana Fro-Yo 

1 Meal 3 Ways: Pork, Fennel and Quinoa meatballs 

1 Meal 3 Ways: Spaghetti bolognese 

1 Meal 3 Ways: Tuna Mornay 

Tips to planning family meals If you aren’t used to this way of cooking, meal planning is a great way to get started.   Planning your weekly meals in detail helps ensure your family has a healthy balance of nutrients. It is a great way to save money and get organised for the week ahead reducing any last minute stress and thoughts of “What’s for dinner?!?” and allows you the easy answer to the question from the kids… “What’s for dinner?”

TOP TIPS FOR MEAL PLANNING

  • Simply choose a few of your favourite meals plus one or two new ones your family might like to try  – involving your children in some meal choices can help with acceptance and enjoyment of
  • Write down a shopping list of all the necessary ingredients and hit the shops for a bulk shop – this will save any additional trips to the shops where you may purchase unnecessary food/grocery items
  • Prepare elements of meals in advance when you get the opportunity to save time later
  • Double the quantities of some meals to stock up your freezer – these can easily be defrosted and served with fresh ingredients during those busy times ahead

As seen in our Spring 2014 magazine. You can read more about the current and back issues of our magazines and buy them online here:

Launch magazine 

Back to School Magazine 2014

Winter Warmers Magazine 2014

Spring 2014

Summer 2014

Annual 2015

Back to school 2015

Join us on Facebook for other foodie bits and pieces.

Ingredients

  • 2 tbsp butter
  • 1 clove garlic, crushed
  • 1 brown onion, finely chopped
  • 1 large zucchini, grated (250g)
  • 1 sprig thyme
  • ¾ cup arborio rice
  • 2 ¼ cups salt reduced chicken stock
  • 1 cup frozen baby peas
  • ½ cup grated parmesan or cheddar + extra to sprinkle on top
  • 2 tbsp milk (baby only)
  • ¼ cup goats cheese (adults only)

Method

Step 1

Preheat the oven to 180°C. Heat 1 tbsp butter in a large ovenproof saucepan or casserole dish over medium heat. Add the garlic, onion, zucchini and thyme and cook for 5 minutes or until soft -

Step 2

Add the rice and stock and stir to combine -

Step 3

Cover tightly with aluminum foil or lid and bake for 40 minutes or until the stock is absorbed and the rice is cooked -

Step 4

Stir through the peas, parmesan and 1 tbsp butter -

Step 5

Baby: Take ¼ cup of risotto. Stir through milk and serve.
Tip: you can puree this mixture but it may result in a very gluggy consistency. To avoid this only pulse once or twice in the mixer -

Step 6

Toddler: Once the risotto is cool enough to touch, take teaspoon-sized amount of mixture and carefully roll into balls. Sprinkle some grated cheese on top and serve on a tasting plate -

Step 7

Adult: To serve, stir through ¼ cup goats cheese and season with salt and pepper -

Step 8

Tip: to freeze, divide the remaining risotto into cup-sized portions. Place into small airtight containers leaving a gap at the top for swelling. To re-heat, add a tablespoon of water, cook in the microwave until piping hot and then roll into balls. -

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Recipe Comments

  1. posted by Emma on February 24, 2015

    Hi, just wanted to say that we love this recipe and use it often. Its so easy to prepare and delicious, the 6 year old, 3 year old and baby in this house all enjoy it, no cooking different meals, they all love this one!

      Reply
  2. posted by Michelle on March 15, 2015

    This was such a hit, as are many of the recipes we’ve tried. It was so quick to make and my little girl loved it – as did me and my hubby. Would recommend giving this a go

      Reply
    • posted by Allie on May 6, 2015

      Thanks Michelle, Ax

        Reply
  3. posted by Tanya on April 21, 2015

    This has been an absolute winner in our house. Hubby & toddler both love it. It’s now become a staple for entertaining as well – people are so impressed, yet it is SO easy! I’ve varied it up by adding some bacon in with the cheese & peas at the end for grown ups too, and am going to try it dairy-free for some guests with vegan requirements this weekend. Any suggestions for what to use to give it a kick if I can’t use cheese or meat? I’d got as far as replacing butter with olive oil but any other ideas would be great!
    Just want to add that I really love this site, the recipes & the comments are so valuable – thank you!

      Reply
  4. posted by Aiya on July 6, 2015

    Thank you for this recipe! It was such a hit with my 1yr old, and my husband and I enjoyed it too. It is so much easier than slaving over a pot for my normal risotto recipe. Thanks! :)

      Reply
  5. posted by Anastasiia Udovenko on July 7, 2015

    Overall this is a great recipe, but I found the amount of onion is way too much! I would probably just put 1/4 of that amount next time and I will briwn it on a frying pan vs the oven..

      Reply
  6. posted by caz on January 26, 2016

    can you freeze this?

      Reply
    • posted by Allie on February 17, 2016

      Yes you can.

        Reply
  7. posted by Lauren McEvoy on June 14, 2016

    Love this! Do you have a 1 meal 3 ways recipe book?

      Reply

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