Risotto is a great dish for little ones (and for us adults too) our Rizzi Risotto is becoming very popular so we thought we would share a tasty risotto recipe for you to try at home 😀
- 30g unsalted butter
- 1 tbsp olive oil
- 1 onion
- 200g sweet potato
- 200g chicken
- 2 carrot
- Vegetable or chicken stock (homemade with no added salt if possible, or a reduced salt option)
- 400g Arborio rice
- Large handful of frozen peas
- 150g grated parmesan cheese
- Sprinkling of chopped parsley
- Heat the butter and olive oil in a saucepan, add the onion and fry for 1 – 2 mins until soft.
- Add the sweet potato and cook for further 8 mins.
- Mash sweet potato and onion and add your chicken – allow to cook through and until browned (approx. 3 – 4 mins)
- Add your rice to the vegetables combo and cook for 1 minute, stirring all of the time.
- Now you can add enough hot stock to cover the rice, be sure to stir well. Reduce the heat and add more stock as it absorbs, always making sure to stir regularly. (25-30 mins)
- Add the frozen peas.
- Now your rice should be tender and soft all the way through.
- Stir through the parmesan cheese & parsley.
- For younger babies; blend to a desired consistency.
- Divide into portions, use leftover Pip & Pear pots 😉 and pop into the freezer.
Stage Three – Chunky Textured Meals For Baby
At this stage your baby is starting to become more independent in every part of their life and this includes feeding time, they might be insistent on feeding themselves and this can be very messy indeed, but the more your baby experiments the quicker they will learn to feed themselves.
It is vitally important by 10 months that baby eats more textured food which will help with the development of fine motor skills. Babies do not need to have teeth to learn to chew. The first steps of chewing require only tongue, jaw and cheek movements. Teeth are used later for more complicated foods with fibres that must be broken up by the teeth.
Remember variety is the spice of life so adding new food to your baby’s repertoire goes a long way to insuring a less fussy eater later on.
The recipes below are dishes I make for us as a family and both children and parents enjoy them a lot, just remember when portioning up for baby not to add salt. You will need to mash or blend baby’s portion of these dishes further.
Chicken & Broccoli Bake
Serves a family of 4 with extra portions for baby
I tbsp. of oil
250g quills or shells
280g broccoli, cut into florets
1 onion finely chopped
300g of chicken
25g gluten free flour
1 tbsp. wholegrain mustard (optional)
140g cheddar or Edam, grated
- Preheat the oven to 190C/gas 5/fan170C.
- Bring a large pan of water to the boil. Throw in the pasta, stir well and return to the boil.
- Cook for 6 minutes, then add the broccoli and cook for 5 or 6 minutes more until the pasta is just cooked.
- Drain well, then return to the pan.
- Heat the butter in a saucepan and stir in the flour. Cook for 1 min, then gradually add the milk, stirring well between each addition.
- Bring to the boil, stirring, then simmer for 2 minutes, before stirring in the mustard and half the cheese.
- Heat the oil in a wide pan, add the onion and fry until soft. Add the chicken pieces and fry until lightly browned.
- Mix the pasta, chicken and broccoli into the sauce and spoon into an ovenproof dish. Scatter over the remaining cheese and place into the oven for 15 minutes or until golden.
- Remove the portion for baby avoiding any crispy cheesy pieces, and chop until desired consistency, you might add some milk to loosen sauce out.