Risotto rice is a great cupboard staple, and making risotto is a good way to introduce texture into your baby’s diet.
Ingredients
1 tsp olive oil
1 onion, finely chopped
1 leek, finely chopped
1 clove garlic, crushed
110 g long grain rice
300 ml water
35 g parmesan cheese, grated
3 tomatoes, deseeded and chopped
2 tbsp basil, finely chopped
1 onion, finely chopped
1 leek, finely chopped
1 clove garlic, crushed
110 g long grain rice
300 ml water
35 g parmesan cheese, grated
3 tomatoes, deseeded and chopped
2 tbsp basil, finely chopped
Method
- Heat the oil in a saucepan. Add the onion and leek and sauté for 2 to 3 minutes. Add the garlic and fry for 30 seconds.
- Add the rice and coat in the onion mixture. Pour over the water. Bring up to the boil.
- Cover with a lid and simmer over a very low heat for 12 to 15 minutes or until all of the water is absorbed and the rice is cooked.
- Add the cheese, tomatoes and basil. Gently mix together.
- Follow this up with fruit when serving as dinner for a 9-12 month old.
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