At Story House Early Learning, mealtimes are more than just food on a plate; they’re moments of comfort, discovery, and full tummies. Behind the scenes at our Epping centre, our talented Chef Prabsharan and Chef Jaspreet have been serving up nutritious, delicious meals with heart.
With a deep passion for creating child-friendly meals packed with goodness, Chef Prabsharan and Chef Jaspreet have perfected dishes that our little learners genuinely look forward to. Curious what’s on the menu?
Today, we’re sharing one of these family favourites straight from Chef Prabsharan and Chef Jaspreet’s kitchen, their much-loved Vegetable Risotto recipe. Packed with nutrients and hidden veg, this one’s a hit at lunchtime and perfect for the whole family to recreate at home.
Chef Prabsharan and Chef Jaspreet’s Oven-Baked Vegetable Risotto
Ingredients
- 500gms Pumpkin
- 3 Carrots
- 1 cup Frozen peas and corn
- 1 Onion diced
- 4 diced/crushed garlic cloves optional
- 1 liter Vegetable stock or water
- 1 tbsp Olive oil
- 2 cups rice
- 1/2 cup Parmesan
Method
- Dice half the pumpkin and half the carrot – roast at 220°c with olive oil, salt and pepper for 20-30 mins or inter tender and roasted through.
- Steam or boil remaining carrot and pumpkin.
- Meanwhile put oil in large nonstick pot then add onion and garlic optional. Stir in medium heat until translucent. Add rice. Store for a minute or two until rice is coasted in oil.
- Add stock/water 1 cup at a time. Allow stock to absorb between each cup.
- Add peas and corn.
- Mash the carrot / pumpkin you boiled or steamed and add to risotto
- Add roast veg. Mix.
- Serve with Parmesan or serve the parmesan in bowl on the table for everyone to help themselves.
Whether it’s their first taste of risotto or a regular favourite, this dish is always a winner at Story House. It’s hearty, wholesome, and made with love, just how Chef Prabsharan and Chef Jaspreet like it.
Stay tuned for more recipes and behind-the-scenes moments from our incredible team of educators, carers, and chefs.
