This risotto takes only 20 minutes to cook properly, but it needs your constant attention for the stirring. Once you have mastered the simple art of making risotto, the flavour options are many and varied.
The great thing about risotto is that you can add your choice of proteins and flavours to your base recipe. For the most part, these can be cooked separately and folded through later.
Ingredients 13
Basic Risotto
1 ‒ 2 l vegetable stock, preferably preservative and additive free
3 tbsp olive oil
1 brown onion, finely diced
2 cloves garlic, crushed (use just a tiny amount for babies)
sea salt, to taste, omit for babies
240 g carnaroli rice
150 ml white wine
ground black pepper, freshly ground, to taste, use just a tiny amount for babies
pecorino, grated, to serve
For Green Risotto
250 g frozen peas, defrosted, divided
2 handfuls baby english spinach leaves, large, chopped
Dash olive oil
grated parmesan, to serve
2 tbsp flat-leaf parsley, chopped
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Method 11
For Basic Risotto
Bring the to the boil in a saucepan and set aside on a very low heat.
Place a medium heavy-based saucepan over medium heat and add the . Add the and with a pinch of salt and sweat until soft, about 5 minutes.
Add the and stir through for 1 minute to coat well.
Add the , stir it through and allow the alcohol to cook off and the liquid to be absorbed, then begin to add the in small amounts, about a cup at a time, stirring it through and letting it be completely absorbed by the before adding the next amount.
Continue the process, stirring regularly, until all the is absorbed and the is tender but not soft. Check the seasoning and adjust as necessary.
Serve immediately with grated pecorino, or make the Green Sauce for Green Risotto
For Green Risotto
Add half of the , the , and to a food processor. Purée until smooth.
Add the pea and spinach purée and remaining to the risotto and stir through.
Heat through for 3 minutes, adding a little more to keep the risotto soupy. (Set aside baby's portion now.)
Season to taste, then add a little grated parmesan and 2 tablespoons chopped .
Store in an airtight container in the refrigerator for up to 2 days, or freeze for up to 3 months.
Pam Brook's tips
Store in an airtight container in the refrigerator for up to 2 days,
or freeze for up to 3 months.
For younger babies purée until smooth — thin with a little water if necessary. Allow to cool before serving.
For older babies serve with just a touch of finely grated pecorino or parmesan. Allow to cool before serving.
For toddlers serve as for adults, but allow to cool before serving.
