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
- First, let’s chop up the onions into small, finely diced pieces so they’ll cook quickly. (This could be *our secret ingredient!)*
- Place a large heavy based pan on medium heat and add the butter.
- When the butter is melted, add the diced onions. Cook the onions until they become soft and slightly translucent.
- Now we’ll add the Arborio rice. Stir the rice for a few minutes until it becomes slightly toasted.
- Next, add the mushrooms into the pan and stir until the mushrooms are cooked.
- 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.
- Once boiling, reduce the heat to low and simmer the risotto for 25-30 minutes.
- Stir the risotto occasionally to ensure that it doesn’t stick to the bottom of the pan.
- Once the risotto is cooked, turn off the heat and fold in the grated Parmesan cheese.
- Give the risotto a good stir and serve while still hot. Enjoy!
Recommended Sides
- A fresh green salad
- Crusty bread
- Roasted vegetables
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