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Kid friendly risotto




Source of Recipe


I made it up






Recipe Introduction


made enough for 7 (some had small appetites). One is a vegetarian, for the others I got some chicken thigh fillets, sprinkled them generously with moroccan seasoning and pan-fried them in olive oil. I cooked them on low for a pretty long time because chicken has to be cooked through





List of Ingredients



• 1 onion, chopped
  
• 2 tbs butter
  
• 2 tbs olive oil
  
• 3 cloves garlic, chopped finely
  
• large piece of pumpkin, grated (about 200g I think)
  
• kernels cut off from 1 corn cob (probably 2 is good for less fussy kids, can use frozen)
  
• 2 cups arborio rice (or use your favourite risotto rice)
  
• 1 litre massel stock "chicken" flavour (it's actually vegetarian)
  
• salt and pepper to taste
  
• 2 tbs coriander, chopped finely (optional but it was in the fridge)
  
• grated parmesan cheese as desired.
  






Instructions



1. Saute onion and garlic in oil and butter combined. Add in pumpkin and stir well. Meanwhile microwave the stock so it is warm.
   
2. If needed add more butter and add in rice. Stir quickly to coat well.
   
3. Add a ladelful of stock and stir well. Keep adding the stock slowly, bit by bit and stirring to absorb.
   
4. Halfway through the stock add in the corn (do this later if using frozen corn)
   
5. When all stock is added, the risotto should still be fairly runny. Add in the coriander (cilantro to some of you). Season to taste.
   
6. Serve sprinkled with parmesan (for those who like it) and optionally with the fried sliced chicken on top.
   






Final Comments


I would hae liked to add leeks, baby spinach and prawns. Also a little bit of white wine would be nice before the stock goes in! That would make it good enough for a dinner party (or date) otherwise it is a tasty family dinner that does not challenge the kids too much. My son did ask if I could do broccoli instead of corn next time if I MUST add veies (lol)