Lunch Ready in 5 Minutes! Milk Risotto, Loved by Kids
I wanted to make this risotto quickly in one pot, and cut down on dirty dishes, but it had to be nutritious, and appealing to children. Apparently, I made a lot of short cuts but it turned out to be so delicious!
Melt the butter in a small sauce pan, stir-fry the spinach (use frozen spinach as-is), and add the canned tuna (drain the excess oil beforehand).
Beat the egg, pour it into the pan from Step 1, stir-fry with the other ingredients and continue stirring as you would when making scrambled eggs. Season with salt and pepper.
Pour in the milk, once simmered with the other ingredients, add the rice.
Simmer until the rice have plumped up and thickened, (pour in the heavy cream if you have some), and it's done.
Story Behind this Recipe
I didn't feel like using the cutting board or knife, but surprisingly, it turned out to be an ultra-easy yet an exquisite dish! This healthy risotto is packed with vegetables, protein, calcium, etc., both mommies and children are sure to enjoy.
The key is to add scrambled eggs, this helps the risotto become a hearty and satisfying dish, and it also adds an extra dimension to it. It's also delicious with parmesan cheese sprinkled on top.