📝 About This Recipe
This gentle introduction to Italian cuisine features velvety Arborio rice simmered in a mild, golden broth that kids absolutely love. We’ve swapped complex spices for the natural sweetness of peas and mild white fish to create a comforting, nutrient-dense meal. It’s the perfect 'gateway' seafood dish that feels like a warm hug in a bowl, offering a creamy texture without being overwhelming for young palates.
🥗 Ingredients
The Risotto Base
- 1.5 cups Arborio Rice (do not rinse the rice)
- 2 tablespoons Unsalted Butter (divided into two 1-tbsp portions)
- 1 tablespoon Olive Oil (extra virgin)
- 1 Shallot (very finely minced so it 'disappears')
- 1 clove Garlic (pushed through a press or finely grated)
The Gentle Broth
- 4.5 cups Low-Sodium Chicken or Vegetable Stock (warmed in a saucepan)
- 1/2 cup Warm Water (to adjust consistency if needed)
Mild Seafood & Veggies
- 250 grams Cod or Tilapia Fillet (cut into 1/2 inch small bite-sized cubes)
- 150 grams Small Shrimp (peeled, deveined, and tails removed)
- 1/2 cup Frozen Sweet Peas (thawed)
The Finishing Touches
- 1/2 cup Parmesan Cheese (freshly and finely grated)
- 1/2 teaspoon Lemon Juice (just a tiny squeeze for brightness)
- 1 teaspoon Fresh Parsley (very finely chopped for color)
- 1/4 teaspoon Salt (to taste, keep it low for kids)
👨🍳 Instructions
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1
Place your stock in a medium saucepan over low heat. It needs to be steaming but not boiling throughout the entire cooking process.
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2
In a large, heavy-bottomed skillet or wide pot, melt 1 tablespoon of butter with the olive oil over medium-low heat.
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3
Add the minced shallot and cook for 3-4 minutes until translucent and soft. Do not let it brown; we want a sweet, mild flavor.
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4
Stir in the garlic and cook for just 30 seconds until fragrant.
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5
Add the Arborio rice to the pan. Stir constantly for 2 minutes to 'toast' the grains. The edges should look slightly transparent while the center remains white.
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6
Add your first ladle of warm stock (about 1/2 cup) to the rice. Stir gently and frequently until the liquid is almost completely absorbed.
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7
Continue adding stock one ladle at a time, stirring often. Wait until the liquid is mostly absorbed before adding the next ladle. This process should take about 15-18 minutes.
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8
When you have about 1 cup of stock left and the rice is nearly tender, stir in the cubed white fish and the shrimp.
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9
Add another ladle of stock. The moisture and steam will cook the seafood gently within the rice in about 4-5 minutes.
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10
Stir in the sweet peas during the last 2 minutes of cooking so they stay bright green and plump.
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11
Taste the rice; it should be creamy and soft, but not mushy. If it's too thick, add a splash more stock or warm water.
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12
Remove the pan from the heat. This is the 'mantecatura' stage where the magic happens.
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13
Vigorously stir in the remaining 1 tablespoon of butter, the grated Parmesan, and the tiny squeeze of lemon juice.
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14
Cover the pot and let it sit for 2 minutes. This allows the flavors to meld and the texture to become perfectly velvety.
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15
Give it one final gentle stir, sprinkle with a tiny bit of parsley, and serve warm in shallow bowls.
💡 Chef's Tips
Always use warm stock; adding cold liquid shocks the rice and prevents the starch from releasing, which is what makes it creamy. If your child is sensitive to textures, mince the shallots extra fine or even grate them so they melt into the sauce. Don't over-stir! Stirring frequently is good, but constant aggressive stirring can make the rice gummy rather than creamy. Ensure the seafood is cut into uniform, small pieces so it cooks quickly and is easy for little mouths to chew. If the risotto gets too thick while sitting, simply stir in a tablespoon of warm water to loosen it back up before serving.
🍽️ Serving Suggestions
Serve with a side of steamed carrot coins or roasted zucchini 'fries'. Pair with a small glass of diluted apple juice or plain sparkling water with a slice of orange. A small piece of crusty garlic bread (not too crunchy) is perfect for dipping into the creamy sauce. For an extra fun presentation, serve in a colorful bowl and call it 'Treasure Island Rice'.