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Piccolo Tomato & Basil Risotto

Tomato and basil risotto Recipe by Annabel Karmel

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Piccolo Tomato & Basil Risotto

Don’t delay when it comes to introducing texture. And why would you when you can give your baby super-yummy recipes like this tomato and basil risotto? Piccolo cherry tomatoes give this recipe a delicious natural sweetness, and when combined with risotto rice, it’s the perfect recipe for baby to try new textures.

If your baby loves risotto, try some new flavours, such as my Risotto with Butternut Squash or Courgette & Carrot Risotto

Ingredients

1 tbsp olive oil
1 onion, chopped
1 small garlic clove, crushed
1 tsp tomato puree
75g risotto rice
300ml unsalted vegetable stock
150g Piccolo cherry tomatoes, roughly chopped
1 tbsp basil, chopped
1 tbsp Parmesan cheese, grated (10g)

Method

1. Heat the oil in a saucepan. Add the onion and fry for 2 to 3 minutes.
2. Add the garlic and fry for 30 seconds.
3. Add the rice and tomato puree and stir.
4. Add the stock, stir and cover.
5. Bring up to the boil, then reduce the heat and simmer for 18 to 20 minutes.
6. Add the chopped tomatoes, basil and cheese. Simmer for a further 2 minutes.

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