Herb and vegetable risotto with fish fingers

Ingredients for 1 servings:

• 50 g rice
• 1 handful of vegetables (carrots, peas, corn, beans, frozen)
• ¼ liter broth
• 1 tbsp cream cheese
• 1 cube of herb butter
• little salt
• 100 ml milk
• 1 tbsp butter
• 2 fish fingers
• some oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

for toddlers

Cook the rice. Cook the vegetables in the broth until tender and drain (reserving the broth and setting it aside). Heat the butter in a saucepan, add the vegetables back in and toss to coat, then add the milk. Then add the tablespoon of cream cheese and the cube of herb butter and melt, mashing with a masher if desired. Now add the drained rice, stir, and thin with the broth if desired. Fry the fish fingers in oil and stir them in, adding a little salt if desired.