A scrummy warming risotto

Packed full of veggies with a cheeesy twist using Ella's Kitchen Squash, Sweet potatoes + Parsnips pouch.

  • Makes

  • Prep

  • Cook


  • Freeze



  • Vegetarian
  • Soya free
  • Nut free
  • Gluten free
  • Dairy free
  • Egg free


  • 60g Risotto rice (uncooked)
  • 1 x Ella's Kitchen Squash, Sweet potatoes + Parsnips pouch
  • 1 tbsp (25g) garden peas
  • 1 tbsp (25g) sweetcorn
  • 1 sprinkle (20g) grated cheddar cheese


  1. Cook the risotto rice according to packet instructions + drain
  2. Squeeze the pouch into a pan + add the peas + sweetcorn
  3. Heat for 4-5 mins, until peas are cooked then stir in the rice
  4. Use a stick blender to blend to a chunky puree
  5. Add the sprinkle of cheese + then serve
Yummy for little ones

Yummy For Babies

You can enjoy this recipe as a whole family - there's no need to puree from 10 months!

Fun for little ones

Fun For Little Ones

Veggie Treasures! Dried rice feels lovely against little fingers. Hide some raw broccoli florets in a deep tub filled with rice + encourage your little one to feel around for the veggie treasure. Put a cloth on the floor to catch any grains that spill out!

Recipe tip bright ideas

Handy tips

This would be delicious with shredded roast chicken leftovers from Sunday lunch.

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