A TOUCH OF SPICE
Be brave and add an exotic dash to your dishes! A novel ingredient can help kids develop their palate and encourages overall positive eating behaviour
Delicious baby and toddler recipes the whole family will enjoy
Baked tomato and tuna risotto prep 15 mins cook time 40 mins serves 2 adults and 2 toddlers
1 tbsp olive oil 1 onion, finely diced ¼ leek, white part only, thinly sliced 1 clove garlic, crushed 1½ cups (300g) arborio rice, rinsed 1 tbsp salt-reduced tomato paste (puree) 2 cups (500ml) salt-reduced or homemade
vegetable stock 400g tin no-added-salt chopped tomatoes 1 carrot, coarsely grated 1 zucchini, coarsely grated 185g tin tuna in springwater ½ cup (40g) finely grated parmesan
(optional) small handful of parsley, finely chopped This baked version is creamy, without the constant stirring.
Preheat oven to 200°C/180°C fan-forced.
Heat the oil in a large, heavybased ovenproof saucepan over a medium heat setting. Add the onion, leek and garlic and cook, stirring, for 5 minutes or until softened. Add rice and cook, stirring, for 1 minute. Add tomato paste and stir to coat the rice.
Add the stock, 2 cups (500ml) water and the tomatoes to the pan and bring to the boil. Stir through the carrot, zucchini and tuna. Cover with the lid or two tight layers of foil. Bake for 30 minutes or until the liquid is absorbed and the rice is cooked through.
fussy eating tip
If your baby is refusing to be spoon-fed, adapt the meal to be finger food. This risotto can be rolled into little balls that are easy to pick up and munch on.
Keep in an airtight container in the fridge for up to two days. Or freeze individual portions in freezer bags or airtight containers for up to two months.
Gluten: use gluten-free vegetable stock. Dairy: omit the parmesan.