Pea and mint risotto for babies
This pea and mint risotto for babies is a delicious vegetarian recipe that the whole family can enjoy.
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
- Parmesan contains salt so if you want to keep this really salt free you could also remove the baby's portion before adding this.
- You may want to mash the peas for a young baby.
- Nutritional information is approximate and is intended as a guide.
- 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
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