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
Makes enough for 3 adult portions or 2 adults & 2 children
200g risotto rice1 large garlic clove, crushed2 spring onions, finely sliced900ml low-salt chicken stock (we used gluten-free Kallo, see tips below)120g frozen peas1 large courgette, diced (see tips below)50g grated medium or mature cheddar, plus extra to serve140g cooked prawns (or chicken)
STEP 1Put 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.STEP 2Stir 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.
