It’s the start of a new week and the sun’s out, so we thought we would share one of our favourite spring vegetable recipes: a lovely nutritious risotto that is really quick and easy to make!
This has become a staple in our house, my twins really took to it from about 8 months. It’s a super easy dish to make and it looks lovely and bright when it’s cooked making it an exciting new prospect for our little foodie adventurers. And for our baby led weaners, keep some courgette aside – courgette sticks are perfect for tiny fingers.
2 Spring Onions
100g Arborio Rice
1 Vegetable Stock Cube
25g Grana Padano Cheese
Chop the courgette in half and then length ways into sticks. Chop the remaining half into small, baby bite-size pieces.
Either in a steamer or in a pan with a little water, cook the courgette sticks for 5 minutes, or until soft. If cooking in a pan with water, drain well. Set aside – these will be finger foods.
Meanwhile, finely slice the spring onions, discarding the root but using most of the green tips. Heat a little oil or butter in a pan, over a medium heat and gently fry the onion until soft. Add a little more oil or butter to the pan and add the rice. Stir for 2 minutes until it turns opaque.
Dissolve the vegetable stock cube in 500ml of boiled water. Add a ladle of the hot stock to the rice pan and stir continuously.
Once the stock has been absorbed by the rice, repeat the process with another ladleful of stock. Keep stirring and adding stock until ⅔ of the stock has been absorbed by the rice. This should take around 10 minutes.
Finely chop the parsley including the stalks and add it to the pan, along with the chopped courgette and the peas.
Add the final ⅓ of the stock, a ladleful at a time, and gently cook until each ladleful of the stock is absorbed and the rice cooked through.
Grate the cheese and add ¾ to the risotto and stir to melt. Remove from the heat and serve each portion of risotto with a sprinkling of the remaining cheese and the courgette fingers.