Piccolo Tomato & Basil Risotto
Don’t delay when it comes to introducing texture to your little one's meals! 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 babies to try new textures. It's also an ideal, quick family meal, so increase the quantities for your whole family to enjoy.
Makes 4 weaning portions
Prep : 10 mins - Cook: 25 mins
Suitable from 6 months
Suitable for freezing
Vegetarian
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
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
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
Recipe from Annabel Karmel