This delicious and nutritious Risotto ai Funghi is a must-try for toddlers in Australia! Made with a mixture of mushrooms, Arborio rice, onions, and butter, it’s a comforting dish that’s sure to be a favorite of toddlers and parents alike. Plus, its healthy ingredients make it a great addition to any balanced diet. Try it today and add a tasty and nutritious meal to your toddler’s menu!

General Information

Servings: 4
Cuisine: Italian
Course: Main
Keywords: mushrooms, Arborio rice, onion, butter, vegetable stock, Parmesan cheese,
Calories: 654 Protein: 28.3g Carbs: 91.8g Fats: 13.6g Preparation Time: 15 minutes
Cooking Time: 40 minutes

Ingredients

• 125g mushrooms
• 250g Arborio rice
• 1 onion
• 50g butter
• 800ml vegetable stock
• 50g Parmesan cheese, grated

Directions

1. First, let’s chop up the onions into small, finely diced pieces so they’ll cook quickly. (This could be *our secret ingredient!)*
2. Place a large heavy based pan on medium heat and add the butter.
3. When the butter is melted, add the diced onions. Cook the onions until they become soft and slightly translucent.
4. Now we’ll add the Arborio rice. Stir the rice for a few minutes until it becomes slightly toasted.
5. Next, add the mushrooms into the pan and stir until the mushrooms are cooked.
6. Pour in the vegetable stock and stir it in well. Make sure the liquid is fully incorporated before you bring the pan to a boil.
7. Once boiling, reduce the heat to low and simmer the risotto for 25-30 minutes.
8. Stir the risotto occasionally to ensure that it doesn’t stick to the bottom of the pan.
9. Once the risotto is cooked, turn off the heat and fold in the grated Parmesan cheese.
10. Give the risotto a good stir and serve while still hot. Enjoy!

Recommended Sides

• A fresh green salad
• Crusty bread
• Roasted vegetables