Creamy Tomato & Mozzarella Quinoa Risotto Your Toddler Will Love

A delicious Creamy Tomato & Mozzarella Quinoa Risotto that's perfect for toddlers, packed with nutrition and ready in just 30 minutes.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Dinner

Cuisine: Italian

Calories: 310

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Risotto Base

2 cloves Garlic Adds aromatic flavor; prep by crushing or slicing for the best result.
1 tbsp Mixed Italian Herbs Enhance the dish with classic Italian notes; substitute with dried basil or oregano if needed.
1 cup Risotto (Arborio) Rice Essential for that creamy texture; do not substitute with regular rice.
1/2 cup Quinoa Boosts nutrition and texture; can be substituted with more rice if desired; ensure it’s rinsed to reduce bitterness.
1 can Chopped Tomatoes Forms the flavorful sauce base; fresh tomatoes can also be used if preferred.
2 cups Water Helps cook the rice and quinoa; replace with low-sodium vegetable broth for added flavor.

For the Finish

1 cup Frozen Peas Adds sweetness and vibrant color; fresh peas can be used but may need longer cooking time.
1/2 cup Mascarpone Provides a rich, creamy texture; substitute with heavy cream or plain cream cheese if necessary.
1 cup Fresh Mozzarella Offers a melt-in-your-mouth cheesiness that elevates the dish; shredded mozzarella is a great alternative if desired.

Equipment

deep heavy-bottomed pan or skillet

Method

Step‑by‑Step Instructions

Sauté garlic in a deep, heavy-bottomed pan or skillet with olive oil over medium heat for about 2 minutes until golden and fragrant.
Add mixed Italian herbs, Arborio rice, and quinoa to the pan and stir for 2-3 minutes.
Pour in the canned chopped tomatoes and one cup of water, bring to a simmer, and let cook for 20-25 minutes, stirring regularly.
Add another cup of water gradually as the first is absorbed, continue cooking until both rice and quinoa are tender.
Stir in frozen peas until evenly distributed and warmed through.
Incorporate mascarpone and fresh mozzarella, stirring until melted and creamy.

Nutrition

Serving: 1cupCalories: 310kcalCarbohydrates: 45gProtein: 12gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 20mgSodium: 400mgPotassium: 450mgFiber: 6gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 250mgIron: 2mg

Notes

This risotto is freezer-friendly. Portion leftovers in silicone trays or airtight containers for easy storage.

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