Risotto

My sister in law is a wonderful mum and a fantastic cook. She recently passed this recipe on to me for my little one and its yummy. So here goes. Let me know what you think. I made a big batch and put some in the freezer. enjoy.

Enough for 3 or 4 toddler portions.
VEGETABLE RISOTTO
15ml (1 tbsp) olive oil
1 small onion, finely chopped
1/2 red or yellow pepper, chopped
1 courgette, trimmed and finely sliced
85g risotto rice
350ml vegetable stock
handful of frozen peas

Heat the oil in a saucepan. Add the onion and peppers and cook for 5 minutes until softened.
Add the courgette and continue cookin for a further 2 minutes.
Add the rice and stir over the heat for a minute or two until the grains have become translucent.
Add the stock and bring to the boil. Turn down the heat and simmer for 15 minutes, stirring from time to time. Add a little extra liquid if necessary.
Add the peas and simmer for a further 5 minute until the rice and vegetables are tender.

Extra notes:
add crushed garlic with the onion.
add frozen sweetcorn along with the peas.
At the end, season and add a decent knob of butter and grated parmesan cheese.