Cheese and Ham Risotto

Creamy risotto is so much easier than boiled rice for young children to eat as the grains stick together. The mild creamy flavour will appeal to young taste buds. Cheese and Ham Risotto

Preparation time - 10 minutes and cooking time - 30 –35 minutes


1 tbsp olive oil
1 small onion, chopped
300g / 10oz risotto rice
900ml / 1½pt vegetable or chicken stock
150g / 5oz mixed frozen vegetables
50g / 2oz ham, cut into strips
100g / 4oz Lancashire cheese
50g / 2oz Double Gloucester cheese, grated


1. Heat the oil in a saucepan and fry the onion over a medium heat until just softened

2. Stir in the rice and cook for 1 minute, then add the stock

3. Bring to the boil, then reduce the heat and simmer for 25 minutes until the rice is almost tender, stirring occasionally

4. Stir the vegetables and ham into the pan

5. Cover and continue to cook for a further 5 to 10 minutes until the rice is creamy and tender. Add a little more stock if required

6. Remove from the heat and crumble the Lancashire cheese into small pieces and stir into the rice until the cheese begins to melt

7. Serve the risotto with the grated cheese for sprinkling on top