Recipe of the Month: Pea and Courgette Risotto Cakes


Searching for a light and tasty snack this summer? Look no further than these toddler-friendly risotto cakes!

Our friends at Piccolo have shared their recipe for risotto cakes featuring their newly launched Pea & Courgette Risotto, designed with babies and toddlers nutritional needs in mind. These cakes are a great accompaniment to any meal now that summer is upon us, or on their own as a yummy snack.

This is a great recipe for making a lovely batch of risotto or for making a whole load of risotto cakes (they are freeze-able after steps 2, 4 or 6 – with proper reheating). The cheese makes it nice and tasty while adding some great protein, while the frozen peas add a lovely fresh taste (frozen veggies retain almost all their nutrients and great to have on hand for a recipe like this). If 15 risotto cakes are a bit too much for you and your little one, the recipe is easily dividable.

Makes: Approx. 15 risotto cakes

Suitable for: 1 year +

Prep time: 15 mins

Cooking time: 20 minutes

  • 150g Piccolo Pea & Courgette risotto (or your own recipe using arborio rice)
  • 50 ml Olive oil
  • 450ml of boiling water
  • 30g parmesan/vegetarian hard cheese,
  • 50g frozen peas
  • 2 eggs whisked and on a plate
  • 120g fine/crushed up panko breadcrumbs on a plate
  • Warm the risotto with a splash of the olive oil in a sauce pan over a medium heat, then add the boiling water and let it simmer for 15 minutes, stirring occasionally.


  • Take the pan off the heat and add the frozen peas and the cheese. Stir to combine, then put the risotto into a heatproof bowl and leave to cool.


  • Once the risotto is cooled, we can start making the risotto cakes! Grab a small amount (about 30g) and form it into a patty. Try not to make it too flat, otherwise it will break apart.


  • Carefully dip the risotto cake in the egg, coating it on both sides, then place it on the breadcrumbs, coating it nicely on both sides again.


  • Heat up a teaspoon of olive oil in a frying pan over a medium heat, then place the risotto cake in the frying pan, lightly squashing it with the back of a spoon. Fry until both sides are browned and crispy.


  • Place the cake on a plate with some kitchen roll so the oil can drain and it can cool before letting your little one at it.


  • Repeat until you have all the cakes you could want! Make sure to top up the oil between each risotto cake to prevent them from drying out and burning.

Piccolo supports parents during their little ones feeding journey with recipes and its popular cooking range featuring organic stock cubes and sachets, stir-in sauce pots like Beef Bolognese and Classic Tomato. Seven new products are also launching this month with brand new stir-in sauce flavours and sizes to cater for different cooking occasions and flavoured risottos. Designed to make cooking at home that little bit easier, the products are packed full of nutritious, organic ingredients that contain no added salt, sugar, or palm oil to reassure parents that their little ones are getting all the goodness with none of the nasties at mealtimes.

Available at major retailers including Co-op, Sainsburys, Morrisons & Ocado, as well as online at

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