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Creamy Tomato & Mozzarella Quinoa Risotto

This is a meal we make specifically for Carter (our toddler). It freezes well and is easy to reheat up for him for a lunch or dinner. It's one of his favorites! You can also add other vegetables to this dish such as spinach, zucchini, peppers, mushrooms, etc.

Prep Time: 5 Minutes | Cook Time: 35 Minutes


  • 3 cloves garlic

  • 1 Tbsp of mixed Italian herbs (oregano, thyme, sage)

  • ¾ cup (150 g) risotto (arborio) rice

  • ¼ cup (42 g) quinoa

  • 1 can chopped tomatoes, 400g / 15oz size

  • 3 cups water

  • 2 cups frozen peas

  • 2-3 heaping spoonfuls of heavy cream

  • 1 ball of fresh mozzarella, this would usually be around 125g / 4.4oz


  1. In a deep pan or skillet, saute garlic for a couple of minutes until fragrant.

  2. Add the herbs, risotto rice and quinoa and continue to saute for a few more moments.

  3. Add the tinned tomatoes and a cup of water.

  4. Simmer, stirring regularly, until most of the liquid is absorbed. Add more water, about a cup at a time, stirring regularly, until the rice and quinoa are cooked and the sauce is thick. This should be 20-25 minutes total.

  5. Add the frozen peas and stir in until defrosted.

  6. Add the heavy cream and mozzarella, and keep over the heat until the mascarpone is mixed through and the mozzarella has melted.


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