There are few things as delicious as a warm and satisfying risotto. And it’s unique texture – with each al dente grain of rice made easy to eat by the creaminess of the ‘sauce’ – is perfect for babies who are just getting to grips with ‘lumpy’ foods.
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
1/2 cup zucchini (courgette), diced
1/2 cup risotto rice
1 1/2 cups to 2 cups of homemade vegetable stock
2 tsp chopped, fresh parsley
2 tsp Parmesan cheese
Heat the oil in a heavy-bottomed saucepan and gently cook the onion and garlic for a few minutes, until tender.
Next, add the zucchini and cook gently for a further 5 mins, until soft.
Add the rice and stir thoroughly, until all the grains are coated in oil. Be careful not to brown the rice.
Add a generous ladle full of vegetable stock and stir in.
Continue to stir until the stock has been absorbed by the rice, then add another – smaller – ladle full.
Keep on adding 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.
If you choose to freeze the leftovers, thaw them in the fridge the night before they’re needed. Warm them very gently in a saucepan to reheat, adding a little more stock if needed to create that ‘saucy’ texture and to avoid the risotto becoming too stodgy and dry.
Want more recipes with this versatile veggie?