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

Mother & Baby (Australia) - - Contents -

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.

stor­age

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.

al­ler­gies/in­tol­er­ances

Gluten: use gluten-free veg­etable stock. Dairy: omit the parme­san.

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