My son is now 8 months old and loves food as much as I do. He is at the stage where he enjoys more textures as well as exploring new flavours. After his caretaker at his nursery informed me of his love of risotto, I decided to try and create a baby risotto that he would enjoy at home.
This risotto is made dairy and salt free but is absolutely creamy and delicious. The sweet potatoes and apples bring both a sweet and savoury aspect to the risotto. I hope you and your baby find it as yummy as we do!
Makes: 2-3 baby servings
Ingredients
2 oz of risotto
1 cube of salt free vegetable bouillon
1/2 small sweet potato, peeled and finely chopped
1/2 small apple, peeled and finely chopped
1 sprig of fresh rosemary, chopped
1 small garlic clove, finely chopped
1 tablespoon olive oil
1 1/2 cup of hot water
pinch of salt (optional)
pinch of parmesan (optional)
Directions
1. Lightly fry the sweet potatoes, apples, and garlic cloves in olive oil on medium high heat.
2. Add rice & rosemary and cook for 4 minutes, stirring continuously.
3. Meanwhile bring 2 cups of water to a boil and add vegetable bouillon, this will create a vegetable broth for the risotto.
4. Reduce to medium heat and add one ladle of vegetable broth to pan with risotto, stirring ocassionally until the broth is absorbed by the rice, adding additional ladles of broth until all liquid is absorbed and rice is tender (about 20 minutes). You may add additional water if necessary.
5. Remove the risotto from heat and place in mixing bowl. Allow to cool for 2 minutes.
6. Using a hand blender, blend the risotto until you reach a desired consistency.
7. Add a pinch of salt and parmesan to taste (optional), mix thoroughly and serve.
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