⏰ Prep 25 minutes
👶🏻 Suitable from 6 months (cut/ grate the vegetables very tiny for younger babies)
🌱 Vegetarian • Vegan option
❄️ If cooled within 1 hour can be freeze for up to 3 months
Honestly, this risotto is absolutely delightful, creamy and full of flavour. You definitely should make this one for your little one and your family!
2-3 tbsp olive oil
1 small onion, finely chopped
1 carrot, cut in small pieces
1 courgette, cut in small pieces
Big handful of frozen peas
200g Arborio rise
700ml vegetable stock (I use 1 tsp vegetable stock powder)*
Grated Parmesan, I used approx 50g (for dairy free use vegan cheese or 2 tbsp nutritional yeast)
Salt & pepper to taste*
*NOTE: avoid or reduce if cooking for babies, I usually adjust my meal with salt/stock after having serve my little one
In a medium saucepan, heat the olive oil over medium heat. Add onion, carrots, a little of vegetable broth and cook, stirring occasionally, until softened and the water is evaporated, 8-10 minutes.
Add rise and cook for 2–3 minutes to toast the grains.
Add 3/4 of the vegetable broth and the courgette, reduce the heat to a low-medium heat and leave it to simmer for about 10minutes.
Add the frozen peas and continue cooking for other 5-7 minutes until the rise is cooked (stirring every few minutes to ensure it doesn’t stick to the bottom of the pan and adding more vegetable broth if needed)
Once the rice is cooked and the risotto is thick and creamy, remove from the heat, stir in the greater Parmesan and allow to rest for 1-2 minutes.
Add salt and pepper if needed.
Serve the risotto immediately with more grated Parmesan, if desired.