Two bowls containing courgette and pea risotto with prawns

Toddler recipe: Microwave courgette and pea risotto with prawns

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(14 ratings)

Prep: 8 mins Cook: 21 mins


Makes enough for 3 adult portions or 2 adults & 2 children

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

Nutrition and extra info

  • Healthy
  • Gluten-free

Nutrition: Figures calculated on 4 servings

  • kcal305
  • fat6g
  • saturates3g
  • carbs46g
  • sugars2g
  • fibre3g
  • protein15g
  • salt0.9g
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  • 200g risotto rice
    Risotto rice

    Risotto rice

    To create an authentic creamy Italian risotto, the use of specialist rice is imperative. It…

  • 1 large garlic clove, crushed
  • 2 spring onions, finely sliced
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 900ml low-salt chicken stock (we used gluten-free Kallo, see tips below)
  • 120g frozen peas



    A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…

  • 1 large courgette, diced (see tips below)



    The courgette is a variety of cucurbit, which means it's from the same family as cucumber,…

  • 50g grated medium or mature cheddar, plus extra to serve



    Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…

  • 140g cooked prawns (or chicken)



    There are thousands of different species of prawn, but tiger, king and North Atlantic are the…


  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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Comments, questions and tips

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11th Jun, 2019
Tasty and everyone (even fussy toddler) ate it up. Will definitely make again.
Abena's picture
20th Jul, 2018
Great recipe that went down well with both the adventurous 5yo and fussy 3yo. Pretty straightforward, easy to make and the tip about peeling the courgette was brilliant. No one picked it out! Very tasty and filling, will definitely be making again.
21st Jan, 2019
Is it safe to reheat this recipe? Just checking because the pre cooked chicken is only warmed into the dish.
goodfoodteam's picture
24th Jan, 2019
Thanks for your question. In theory, you can reheat this dish until piping hot throughout as long as you have cooled it quickly and refrigerated it. However we would recommend eating it fresh both to ensure safety as well as for the texture. For information on reheating leftovers, take a look at the following article:
Emma Humble's picture
Emma Humble
18th Mar, 2018
Thanks for your question. We do not recommend freezing this recipe.
Emma Humble's picture
Emma Humble
18th Mar, 2018
I'm probably being stupid but the ingredient list states 650ml of stock in total of which point 1 in the method section has this added. Point 2 in the method section states to add the remaining stock and cook for a further 8 minutes but I don't know what volume of stock to add. Can you help?
goodfoodteam's picture
19th Mar, 2018
Thanks for your question. The recipe should have read 900ml stock. We have now amended this.
Jenn L's picture
Jenn L
15th Nov, 2019
Good recipe, but WAY too much broth. I cooked and cooked and waited and waited, but the rice just could not absorb that much liquid. It turned into a rice soup. It tasted fine and I ate it for lunch the next day, but 900 ml is too much liquid. Please, adjust your recipe.
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