Hidden Veggie Risotto

Name: Hidden Veggie Risotto
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 150 g cauliflower, cut into small florets; 100 ml milk; 1 tbsp butter; 1 tsp olive oil; 200 g carrots, chopped; 200 g butternut squash, peeled and chopped; 150 g sweet potato, peeled and chopped; 1 small onion, finely diced; 250 g risotto rice; 1 litre hot vegetable stock; 50 g grated parmesan cheese

Preparation info

Serves:
4

Difficulty
Easy
Ready in
35 min

Appears in

My Fussy Eater

By Ciara Attwell

Published 2018

About

This recipe is perfect for kids that like rice-based dishes but are not so keen on veggies. It contains four different types of nutritious vegetables all mixed into a creamy and cheesy risotto.

Ingredients

200 g carrots, chopped
200 g butternut squash, peeled and chopped
150

Main course
Vegetarian
Gluten-free

Method

Put the carrots, butternut squash, sweet potato and cauliflower in a large saucepan, cover with boiling water and cook over a medium heat for 7–9 minutes or until all the vegetables are soft.
Drain the vegetables and add them to a food processor or stand blender with the milk and butter and blitz until smooth.
Heat the oil in a large saucepan, add the