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. 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.

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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!

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

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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. -