Microwave zucchini and pea risotto with prawns
Prepare a quick and delicious meal for your little one with Microwave Courgette and Pea Risotto with Prawns. This toddler-friendly dish features tender risotto cooked with courgette (zucchini) and peas, topped with succulent prawns.
- Suitable from
- Finger foods (BLW)
- Total time
- 30min
- Makes
- 3servings
- Iron
- 0.7mg
Easy to prepare
undefined min prep
adjustable below
per serving
Common allergens
Milk, ShellfishIntroduce one at a time.
Ingredients
- Arborio (risotto rice)200 g
- Garlic1, crushed
- Scallion2, sliced
- Green peas120 g
- Cheddar cheese50 g
- Chicken broth900 ml
- Green summer squash (zucchini)1 large, diced
- Shrimp140 g
Steps
Put the rice, garlic and spring onions into a large microwaveable bowl, then pour in 400ml stock. Cover with cling film and microwave on High for 10 mins. Stir the rice, then add another 250ml of the remaining stock, cover and microwave on High again for 3 mins.
Stir the rice again, then add the frozen peas, courgette and the rest of the stock. Cover and microwave on the same setting for a further 8 mins. Stir in the cheese and prawns (or chicken if you prefer), then leave the risotto to stand for 2 mins. Scatter with more cheese and serve.
Nutrition
Per serving, calculated from USDA data for the ingredients above.
- Calories
- 145kcal
- Protein
- 7.6g
- Fat
- 3.1g
- Carbs
- 22.4g
- Carbs60%
- Protein21%
- Fat19%
Ingredient health benefits
General associations for these ingredients, not claims about this recipe.
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Nutrition Facts
Estimated · 3 servings per recipe
Amount per serving
Calories
145
% Daily Value*
Estimated from USDA ingredient data. %DV uses the adult 2,000-calorie reference — children’s needs differ.