Serves 4-6


SB – Traffic light risotto with spicy prawns and edamame beans

Risotto can be a labour of love, but it's worth the effort when you serve up this colourful and tasty meal. If you'd prefer it completely without spice, try lemon and garlic instead or leave out for baby. You may prefer to initially offer both flavours for baby so that they experience a range.

35 minCook Time

35 min

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  • 1 tbsp olive oil
  • 100g frozen onion or 1 large onion
  • 50g frozen garlic or 2 cloves fresh garlic
  • 300g risotto rice
  • 400ml low-salt vegetable stock
  • 1 red pepper
  • 1 green pepper
  • 1 orange or yellow pepper
  • 200g king prawns
  • 1 tbsp ras el hanout spice mix
  • 200g frozen edamame beans
  • 30g fresh parsley


  1. Heat the oil in a large saucepan
  2. Brown the frozen onion and frozen garlic in the hot oil before adding the risotto rice
  3. Coat the rice in the oil before adding the stock little-by-little as the risotto cooks
  4. Keep stirring and adding stock intermittently for 20-25 mins as the rice turns creamy
  5. Meanwhile, chop the peppers into fine dice and chop the fresh parsley
  6. Once the rice is cooked and creamy, add the diced peppers and frozen edamame beans
  7. Stir in, cover and leave for 4 minutes on a low heat
  8. Meanwhile, in a separate pan, fry off the prawns in the ras el hanout - get the pan really hot before you add them so that they cook fast and don't turn rubbery - this will only a 2-3 minutes - tip out of the pan onto a side plate and leave to rest once they've turned pink
  9. Once the rice an prawns are both ready, serve with prawns on top of the rice and chopped parsley as a garnish
  10. ENJOY!


Vegan alternatives - swap prawns for butter beans or tofu



514 cal


15 g


76 g


17 g
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