• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Sneaky Veg

  • HOME
  • ABOUT
    • WORK WITH ME
    • Contact
  • Recipes
    • Baked goodies
    • Breakfasts
    • Main meals
    • Puddings
    • Sauces and dips
    • Snacks
  • SUBSCRIBE
  • Reviews
menu icon
go to homepage
subscribe
search icon
Homepage link
  • RECIPES
  • ABOUT
  • CONTACT
  • SUBSCRIBE
×

Home » Recipes » Main meals

Pea and mint risotto for babies

August 13, 2015 by Mandy Mazliah 8 Comments

  • Share
  • Tweet
Jump to Recipe Print Recipe
pea and mint risotto in bowls
pea and mint risotto in bowls
pea and mint risotto in bowls
pea and mint risotto in bowls

This pea and mint risotto for babies is a delicious vegetarian recipe that the whole family can enjoy.

pea and mint risotto in bowls

This risotto is absolutely brilliant for babies. When we weaned our youngest, we decided to do baby led weaning.

And boy did he take to it like a duck to water.

Within weeks he was scoffing dishes like this pea and mint risotto.

Baby led weaning is brilliant because in most cases your baby can eat the same as you - and the rest of your family.

It can be messy but it's wonderful seeing your baby get stuck in to a dish like risotto with their hands - and when they're a little older a spoon.

You can also pre-load spoons for your baby to eat with or spoon feed this risotto.

risotto cooking in stages

Finding meals that the whole family can enjoy

Whether you're doing baby led weaning or not it can be a challenge to find meals that everyone in the family enjoys.

Risotto is very versatile and can easily be adapted to suit different members of the family if needed.

For example you could replace the peas with another vegetable.

pea and mint risotto in bowls

Can babies eat risotto?

Yes, babies can eat risotto. In fact it is a great meal for both babies and toddlers, including those following baby led weaning. Risotto can be served from the age of six months.

However, many risotto recipes include wine and a fair bit of salt. I prefer to make a salt-free risotto for babies like this pea and mint one, which can be seasoned with salt afterwards for any adults sharing the meal.

Risotto can be mashed up and spoon fed to a baby or it's brilliant for baby led weaning as the rice is stodgy enough for little fingers to grasp it. It would also be a great recipe to turn into arancini - risotto balls - for baby led weaning.

It's sticky enough not to slide straight off the spoon as soon as little hands pick it up. Or you can spoon feed it to your baby if you prefer.

For little babies you may wish to mash the peas up before serving.

pea and mint risotto in bowls

Good for adults too

I adore risotto. But for us grown-ups, this baby-friendly recipe may not have as full a flavour as a risotto made with wine, salted stock and loads of butter (or dairy free alternative).

But it's still incredibly fresh and flavourful. Serve with grated cheese (why not try my vegan parmesan?) and add some salt to your portion. Toasted seeds or pine nuts are also a good addition.

Add a green salad and you have a delicious family dinner.

pea and mint risotto in bowls

Leftovers

If you have any leftovers you could use them to make arancini - you might like this easy baked arancini recipe.

Alternatively store in the fridge for up to three days or the freezer for up to one month.

Rice can be safely reheated as long as you've cooled it as quickly as possible and stored in an airtight container in the fridge or freezer.

Freezer tips

If freezing be sure to label and date. If you freeze in small portions you have little ready meals for your baby or toddler.

When ready to eat defrost thoroughly in the fridge overnight and reheat until piping hot. For best results reheat in the microwave. You can also reheat in a pan but you may need to add a little water to stop it from sticking.

Other recipes that are great for weaning babies

  • Cauliflower tots
  • Green pancakes with spinach
  • Leek, pear and parsnip cakes
  • Porridge fingers

You might also enjoy my kale and butternut squash risotto or this vegan leek risotto.

Ingredients

ingredients for baby friendly risotto

For full recipe, ingredients and quantities go to the printable recipe card at the end of this post.

To make this baby friendly risotto you'll need:

  • Olive oil - a tablespoon to fry your onion and garlic and coat the risotto rice.
  • Onion - a white onion, finely chopped
  • Garlic - two cloves, very finely chopped or crushed
  • Risotto rice - 250g of rice - arborio rice is the most commonly available risotto rice here in the UK although other varieties of risotto rice can also be used. Avoid using other types of rice eg basmati as you won't get the right results.
  • Dried oregano - add half a teaspoon dried oregano (or dried mixed herbs) for flavour
  • Bay leaf - add a fresh or dried bay leaf for flavour. Remove before serving.
  • Unsalted vegetable stock - you'll need 800ml to a litre of vegetable stock. As this recipe is for babies it's best to use unsalted vegetable stock. You can also use hot water.
  • Fresh mint - finely chop a few leaves until you have around a teaspoon.
  • Grated parmesan - you can also use a vegetarian or vegan alternative or nutritional yeast (avoid parmesan to make this completely salt free). If using nutritional yeast you will only need around 2 tablespoons rather than a full 50 grams.
  • Unsalted butter - add 25g of butter or dairy free spread towards the end of the cooking time to make your risotto nice and creamy - this is optional.
  • Frozen peas - 200g peas stirred through at the end just need a couple of minutes to be cooked.
  • Salt and pepper - add separately to adults portions if wanted.

How to make pea and mint risotto for babies

For full recipe, ingredients and quantities go to the printable recipe card at the end of this post.

risotto cooking in stages

1. Fry a chopped onion in olive oil.

2. When soft add two cloves of crushed garlic and cook for an extra minute.

3. Add 250g risotto rice, ½ teaspoon dried oregano and a bay leaf.

risotto cooking in stages

4. Stir well so that the rice is coated in the oil mixture.

5. Add a ladleful of stock or water, stir until it's been absorbed and the add another ladleful. Continue, stirring as much as possible, until you have used around 800ml stock (or water) and the rice is cooked.

6. Add freshly chopped mint, 50g grated parmesan or vegan alternative and 25g butter or vegan alternative.

risotto cooking in stages

7. Stir well.

8. Add the peas, stir well and heat gently until the peas are cooked through.

9. Remove the bay leaf and season with salt if needed (you may want to remove a portion for your baby first).

If you have made this recipe I would love it if you’d leave a comment and rating below. Thank you!

Please do not reproduce this recipe without permission.

pea and mint risotto in bowls

Pea and mint risotto for babies

Mandy Mazliah
This pea and mint risotto for babies is a delicious vegetarian recipe that the whole family can enjoy.
5 from 4 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Course Main Course
Cuisine Italian
Servings 4 adults
Calories 408 kcal

Ingredients
 
 

  • 1 tablespoon olive oil
  • 1 onion very finely chopped
  • 2 cloves garlic finely chopped
  • 250 g risotto rice
  • ½ teaspoon dried oregano
  • 1 bay leaf
  • 1 litre boiling unsalted vegetable stock or water
  • 1 teaspoon fresh mint chopped
  • 50 g grated parmesan or vegetarian or vegan alternative or 2 tablespoons nutritional yeast
  • 25 g unsalted butter or dairy free spread, optional
  • 200 g frozen peas
  • Salt and pepper to taste

Instructions
 

  • Heat the olive oil in a large, heavy-based saucepan.
  • Add the chopped onion and reduce the heat to medium-low. Cover and sweat for 10 minutes, stirring occasionally until translucent and soft.
  • Remove the lid and stir in two cloves of finely chopped garlic, continuing to cook for a minute or so.
  • Add 250g risotto rice, ½ teaspoon dried oregano and a bay leaf.
  • Stir until the rice is coated in oil and then add a ladleful of stock or water. Stir until the liquid has been absorbed, then add another ladleful. Continue in this way, stirring as much as you can, until you've used about 800ml of the water. This will take 15-20 minutes.
  • Taste the rice. It should be soft but with a tiny bit of bite. If it's not cooked add a further ladleful of stock or water.
  • Stir in the fresh mint, 50g grated parmesan or equivalent and 25g butter (if using) followed by 200g peas.
  • Stir over a low heat for a minute or two until the peas have warmed through. Remove the bay leaf. 
  • Take out a portion for the children and/or baby and then season well with salt and pepper. Alternatively allow adults to season their own portion at the table. 

Notes

  1. Parmesan contains salt so if you want to keep this really salt free you could also remove the baby's portion before adding this.
  2. You may want to mash the peas for a young baby.
  3. Nutritional information is approximate and is intended as a guide.
  4. The nutritional information has been calculated using the dairy version of this recipe.

Nutrition

Calories: 408kcalCarbohydrates: 61gProtein: 12gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 11mgSodium: 256mgPotassium: 237mgFiber: 5gSugar: 4gVitamin A: 722IUVitamin C: 23mgCalcium: 168mgIron: 4mg
Keyword risotto for babies
Tried this recipe?Let us know how it was!

If you like this you might also like my tofu fried rice recipe.

Pin pea and mint risotto for babies for later

pea and mint risotto in bowls

HAVE YOU TRIED THIS RECIPE?

If you loved this recipe why not let me know by leaving a rating and comment below? Alternatively you can let me know on Instagram, Twitter or Facebook. 

KEEP IN TOUCH

Subscribe to get recipes and news straight to your inbox. Read more about Sneaky Veg

« Black forest raw brownies with coconut cream
Jerk tofu, callaloo, sweet potatoes and rice and beans - vegetarian Caribbean recipes - »
  • Share
  • Tweet

Reader Interactions

Comments

  1. Jazmin Walters

    January 25, 2023 at 8:02 pm

    Could I use chicken stock? Thanks!

    Reply
    • Mandy Mazliah

      January 27, 2023 at 2:34 pm

      Yes any stock will be fine

      Reply
  2. Jules

    June 13, 2021 at 1:48 am

    5 stars
    I just made this for baby's dinner yesterday, it was so quick and easy and tasted great! I barely had to add any salt to my own portion! thank you! I'm using the leftovers to make arancinis today! thank you for the fab recipe!

    Reply
    • Mandy Mazliah

      June 14, 2021 at 11:17 am

      Thanks so much Jules - I'm so glad to hear that you and your baby loved this!

      Reply
  3. Jess

    November 22, 2019 at 2:15 pm

    Can this be freezed? If so how would you reheat?

    Reply
    • Mandy Mazliah

      November 22, 2019 at 2:17 pm

      Hi Jess, I haven't tried freezing it but I think it should be ok as long as you cool it quickly and get it in the freezer straight away. I would then defrost thoroughly and reheat in the microwave. Let me know how it goes.

      Reply
  4. Annie B

    August 23, 2015 at 9:01 pm

    Great idea for a family inclusive meal during that weaning stage! Thanks for linking up to #MakingHome xx

    Reply
    • Mandy Mazliah

      August 23, 2015 at 9:05 pm

      Thanks Annie. So hard to find meals that everyone in my family likes - it's my constant mission to only cook one dinner a day!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

FRUIT AND VEG
RECIPES THAT
KIDS LOVE

Categories

  • Breakfasts
  • Snacks
  • Main meals
  • Puddings
  • Sauces
  • Baked goodies

RECIPE OF THE MONTH

avocado pesto pasta on pink and blue plates

Footer

Disclosure

Privacy Policy

Contact me

Copyright © 2023 Sneaky Veg on the Foodie Pro Theme