Soft vegetable risotto
- Age: 8–10 months (New textures)
- Texture: Mash
- Prep: 5 min
- Cook: 25 min
- Makes: 3 portions
Ingredients
- 4 tbsp risotto rice
- 1/2 courgette, grated
- 4 tbsp frozen peas
- 300 ml unsalted stock
- 1 tbsp parmesan, grated
- 1 tsp olive oil
Contains: Milk
Method
- Warm the rice in the oil for a minute, then add the stock a ladle at a time, stirring, for about 20 minutes until very soft.
- Add the courgette and peas for the last 5 minutes.
- Stir in the parmesan off the heat. Squash the peas with a fork.
- Cool to lukewarm.
Safety: A tablespoon of parmesan is the amount; it is salty. Peas squashed.
Storage: Fridge 1 day. Eat rice the day it is cooked.
Tip: Risotto cooked longer than an adult would like it is the right texture for this stage — soft grains that hold together on a spoon.
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