Sunday, 28 September 2014

Creative baby dinner: Prawn, pea and mint risotto

Here’s a recipe for a dish I recently made for baby. Risotto is a pretty easy meal to make and baby loves this meal. He has been eating it since he was 12 months old. I don’t use stock in the food because of the high salt content and try to use fresh ingredients but you can also make this from frozen produce. If buying fresh prawns the smaller ones are usually better than the bigger king prawns you find in shops because they have more juice and flavour. 

300g risotto rice (for 2 people + baby with big appetite!) 
Small lump of unsalted butter 
1 onion

Approx 4/5 cups of boiled water (in replacement of stock)
Herbs: Parsley, thyme, nutmeg (half teaspoon of each or chopped finely if fresh)
Prawns (Fresh or frozen)
Peas (Fresh or frozen)
Handful of fresh mint
One lemon


1. Put a lump of butter in the frying pan and leave to melt while chopping up the onion
2. Fry the onion in the butter until soft
3. Add the risotto to the onion and stir constantly for a couple of minutes
4. Poor the boiled water over the mixture one cup at a time and simmer. Add more water when needed
5. Add the parsley, thyme and nutmeg to the mixture and stir thoroughly
6. If using frozen peas and prawns add after 20 minutes and simmer for another 10 mins
7. If using fresh peas and prawns add after 25/30 mins and simmer for another 2-3 mins 
8. Chop the fresh mint and add to the mixture
9. Squeeze one lemon into the mixture. Stir for another minute
10. Make sure the risotto is cooked well and soft enough for baby

Enjoy the meal :)

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