So here is my first recipe to share with you its my little take on baby risotto. It’s more like a baby rice mix but its very yummy and something i would eat myself!
Quick things to remember
– Aria is 8 months
– eats everything
– chews well
– this food works for her! Not for everyone
– feel free to change it to suit you!
BABY RISOTTO – ingredients
– 1 cup of pilau rice
– 1 can of tuna in spring water
– quarter red pepper
– 1 small carrot
– 3 tea spoons of sweet corn
– quarter of an onion
– 1 garlic clove
– 4 cherry tomatoes
– half a tin of tinned tomatoes
BABY RISOTTO- Method
Oven turned on to 180 degrees to pre heat!
start by cooking the rice in a pan, I follow the instructions on the back of the pack and cook it a little longer so it’s supper soft for Aria. Once rice is cooked pop under some cold water and leave to one side until later.
While the rice is cooking you can start cutting up all the fresh ingredients. I chop everything pretty fine but still leaving it with a bit of bite so the food isn’t just mush and Aria can pick it up when it’s cooled. I also peel the carrots in to thins instead of chopping them up it just adds another texture to this dish.
Now i add the onions, garlic and peppers to the wok, I add a tiny amount of olive oil just enough for it not to stick, but you can use butter or something else instead it’s up to you! I have this on a low heat just so they soften up a little before going in the oven. Once this has been on for 5-10 minutes and I’m happy with the softness I add all the other fresh veg and cook for a further 5 minutes.
Once they are all combined I add the rice slowly and stir it through my fresh veg, once cobined I add the tinned tomatoes and tuna and still on a low heat I keep stiring for 5 minutes. Once I’m satisfied with how it’s looking I will add some cold water to it so that once it’s in the oven it won’t dry out! I had half a cup to start and then add a little more until I’m happy that it’s more of a wet based food and not dry.
I now transfer the mixture to a glass baking dish ready to pop in to the oven. Cooking time takes between 20 – 30 minutes but this again is personal choice and down to how wet or dry you would like it to be! I normally wait until it’s a little bit crispy on top!
Once cooked remove from oven, leave to cool before transferring to containers for freezing or for the fridge. This served us 7 portions which apart from one all went straight in to the freezer for another time.
Again please remember I am no expert this is a yummy dish that my daughter loved and worked for us! Feel free to try it, change it and make it your own! If you do send me your snaps as I would LOVE to see 🙌🏻