This risotto is perfect for sneaking some vegetables into your kid's diet. It's a great way of getting them to eat one of their five a day, and they won't even notice!
Creamy and delicious, this hidden veg risotto recipe is a healthy and nutritious family meal that's also perfect for a weaning baby. Simply adjust for your weaning tot by blending to the desired consistency. This risotto is also great as a lunchbox filler for your child's school lunches. Our Food Flasks will keep it hot until your child's lunch break.
Cook time: 20 minutes
Makes: 4 Adult portions
Ingredients
50g unsalted butter
1 onion, finely chopped
1 litre of low salt vegetable stock
250g risotto rice
100g of spinach
100g chopped tomatoes
1 courgette, grated
Large handful of freshly grated Parmesan, plus extra to serve
Method
Method
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Heat half the butter in a large saucepan over a medium heat. Add the onion and gently sauté for about 5 minutes until soft.
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Add the rice to the onion and stir until all of the rice has been coated by the butter.
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Add the stock in a ladle full at a time, stirring frequently, waiting until all of the stock has been absorbed by the rice before adding another ladle full.
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After about 10-15 minutes add the courgette, stir in well before continuing to add the stock.
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Once all of the stock has been added stir in the tomatoes. Wait until the juices from the tomatoes have absorbed before finally stirring in the spinach.
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Remove risotto from the heat and add in the remaining butter along with a large handful of freshly grated parmesan.
Weaning and Storage
6-7 months - Smooth and slightly thicker puree, no lumps
7-8 months - Thicker puree with increased texture6-7 months - Smooth and slightly thicker puree, no lumps
8-9 months - Minced and mashed with soft lumps.
9-12 months – Minced and finely chopped.
Our award winning Starter Weaning Set set has all the pots you need to batch cook, portion and safely store food for your weaning baby.
