Toddler recipe: Microwave courgette and pea risotto with prawns

If you're after a family-friendly meal that takes under 30 minutes, try this courgette and pea risotto. We've added prawns, but you could swap for chicken

  • Prep:8 mins
    Cook:21 mins
  • Easy

Nutrition per serving

  • kcal 305
  • fat 6g
  • saturates 3g
  • carbs 46g
  • sugars 2g
  • fibre 3g
  • protein 15g
  • salt 0.9g


  • 200g risotto rice
  • 1 large garlic clove, crushed
  • 2 spring onions, finely sliced
  • 650ml low-salt chicken stock (we used gluten-free Kallo, see tips below)
  • 120g frozen peas
  • 1 large courgette, diced (see tips below)
  • 50g grated medium or mature cheddar, plus extra to serve
  • 140g cooked prawns (or chicken)



Not all stock cubes are gluten-free. Always check the packaging if this is important. Kallo very low salt organic chicken stock cubes are gluten-free.

Picky eaters

If your children aren’t keen on veg, peel the courgettes and cut them into small dice so they don’t raise alarm bells!



  1. 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.

  2. 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.

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