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Colourful Vegetarian Risotto

Yellow Healthy Risotto

Nothing too tricky, but still interesting while you are thinking of a baby food dish. I like to change the ingredients and techniques when cooking for my daughter. Not only because of the health reasons, but rather than that I make it fun for me in the kitchen. She just loves to hear when I chop veggies. She keeps asking to taste everything possible in her sight. The key of this easy recipe is to chop everything finely and lunch/dinner can be ready very quickly – Colourful Vegetarian Risotto.

This Vegetarian Risotto is suitable for kids from the age of 3. In case your little one is used to mushrooms and matured cheese, go for it earlier. In my case, back then, I preferred serving blender food, mostly steamed. No limits to imagination!

Total Time: 30 minutes

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A splash of olive oil, a knob of butter
2 large carrots, peeled, washed and diced
1 sweet red paprika, washed, cleaned and diced
1 medium zucchini, washed, cleaned and diced
150g of mushrooms, cleaned and sliced
1/2 can of chopped tomatoes
1 handful of fresh basil, chopped
4 portions of whole-wheat rice
1 cup of good vegetable stock
Pecorino cheese and basil to serve with


To start with this Vegetarian Risotto, heat up a splash of olive oil and a knob of butter in a wok on high heat. Add carrots and sauté for about 1-2 minutes.

Next, stir in the paprika, zucchini and mushrooms. Continue mixing until all is nicely coloured.

Then, add chopped tomatoes and basil. Stir in the rice and mix for about 2 more minutes on high heat.


Afterwards, lower the heat and pour in the hot boiling stock. Cover with a lid and cook until al dente. Taste and stir occasionally. Done.

Once the rice is cooked and all the stock is nicely absorbed within, take off the heat. Stir in few drops of olive oil and cover with a lid. Let it sit for about 2-3 minutes and serve immediately. Sprinkle generously with Pecorino. Enjoy the Vegetarian Risotto with a glass of dry white wine.

Makes 4 serves.

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