At six and a half months old, my daughter is already a bit of a foodie: willing to try anything once, and will, more likely than not, call for seconds!
So I thought I’d try her with something a little more chunky than her usual pureed fare. Baby risotto was a good choice, as it can be blended after cooking to change the consistency from lumpy to silky smooth. The beauty of this recipe is its flexibility. Next time, I’ll try a sweet potato version, or perhaps pumpkin. I think it would even work as a sweet treat, using fruit puree instead of vegetable.
This recipe makes about two cups’ worth of risotto, and you can freeze it, covered, for up to three months.
- 4 asparagus spears, woody ends removed
- 1 small zucchini, cut into 5mm slices
- ½ cup frozen peas
- ½ cup Arborio rice
- 1½ cups water
- 1 teaspoon of unsalted butter
- Add about an inch of water to a large saucepan and bring to the boil.
- Place the asparagus and zucchini into a steamer basket, cover and steam for 5 minutes, then add the frozen peas.
- Steam for a further 5 minutes until all the vegetables are very tender, then process into a smooth puree using a blender or food processor. You might need to add a little water to achieve a smooth consistency.
- Stir in the butter and set aside.
- In a saucepan over a medium heat, combine the rice and stock and bring to a boil. Reduce heat to low, cover, and simmer gently stirring occasionally, until the liquid is absorbed and the rice is soft and creamy. This takes about 20 minutes.
- Stir the vegetable mix into the rice.
- The risotto can be processed in a blender (with a little water) until you achieve a consistency that your baby can handle.
- Serve lukewarm.