Add parmesan and cheddar to mixer bowl, mill for 10 sec/speed 9/MC on. Set aside. You can either clean your bowl now, or risk it burning and needing to clean it later.
Add onion and garlic to mixer bowl, chop for 5 sec/speed 5/MC on. Scrape bowl down.
Add oil and cook for 5 min/100°C or 212°F/speed 1/MC off.
Add rice, stock concentrate, water, vinegar and pepper to mixer bowl. Put your chopped vegetables in your deep steaming tray and put it in place. Cook for 25 min/steaming temp/reverse/speed 1. Set aside in a thermal server or bowl to cool.
Without washing the bowl, add cooked veggies and blend for 3 sec/speed 9/MC on. Scrape bowl down and repeat until desired consistency is achieved. If your kids are fussy with vegetables, blend until fairly smooth.
Stir veggie puree and 2 / 3 of the reserved cheese blend through the risotto. Leave it to cool on the bench for 1-2 hours.
Preheat oven to 200°C or 400°F and stir the eggs through the risotto mixture.
Put muffin cases into muffin tins and portion risotto mixture out amongst muffin cases or alternatively silicone muffin trays. Sprinkle the tops with reserved cheese blend and bake in the oven for 30 min or until deep golden brown.
Allow the muffins to cool for 10 min before taking the cases out of the muffin tin, so they dont get soggy. They will be very soft you need to allow to cool completely before serving. Serve cold or at room temperature.