We wrote a couple of weeks ago about how to prepare zucchini – or courgettes – as a finger food for baby. Well, that post (which you can read here) inspired one of our readers – Jen from Northern Ireland – to contact us with her recipe for a nutritious zucchini risotto. Jen told us that her 11 month old daughter Chloe is a huge fan of this recipe – so we’re publishing it here in the hope that your little one will enjoy it, too!
Here’s what you’ll need for baby’s zucchini risotto
1 tsp oil
1 tbsp onion, peeled and chopped finely
1/4 tsp chopped, fresh garlic
3 oz (3/8 cup) zucchini (courgette), diced
3 oz (3/8 cup) risotto rice
1 1/2 cups (12 fl oz) homemade vegetable stock
2 tsp chopped, fresh parsley
2 tsp Parmesan cheese
Heat the oil in a heavy bottomed saucepan and cook the onion and garlic for a few minutes, until tender.
Next, add the zucchini and cook for a further 5 mins.
Add the rice and stir thoroughly, until all the grains are coated in oil.
Add a ladle full of vegetable stock and stir in. Once it has been absorbed by the rice, add another ladle full. Continue to add the stock, a ladle full at a time, until it has all been absorbed by the rice and the rice is nice and tender.
Serve topped with the cheese and the fresh parsley.
Mmmm… and once you’ve tried cooking this recipe for YOUR little one, why not take a photograph of your creation and enter it in our Baby Food Photographs Contest… you’ll receive a free copy of our e-book and you could be the winner of three gorgeous side snap bibs.
UPDATE: May 2009.
We now have a new page on our site devoted to this versatile veggie.