Pea and Zucchini Baked Risotto
If you are looking for an easy and healthy dinner recipe that you can guarantee your baby or toddler will devour, than look no further! I can promise you that this Pea and Zucchini Baked Risotto will soon become a family favourite!
This recipe is courtesy of Allie, Jessica and Sarah, the creative trio behind food blog and recipe book ‘One Handed Cooks’. They are passionate about inspiring people to cook healthy food for their babies, toddlers and primary school aged children. Their recipes are nutritious, delicious and simple to make!
I first tried out this particular recipe when my son was about 8 months old and in the past year he has never once failed to love it! The only struggle has been spoon-feeding him fast enough to keep him satisfied!
As my little one entered toddlerhood, he naturally started asserting his independence by wanting to feed himself. This recipe is wonderful for this developmental stage as the risotto can be served as a finger food by rolling it into little balls. The risotto is also viscous enough that it sticks to a baby spoon – perfect for toddlers who are learning to use their utensils!
- 2 tbsp butter
- 1 clove garlic, crushed
- 1 brown onion, finely chopped
- 1 large zucchini, grated (250g)
- 1 sprig thyme
- ¾ cup arborio rice
- 2 ¼ cups salt reduced chicken stock
- 1 cup frozen baby peas
- ½ cup grated parmesan or cheddar + extra to sprinkle on top
- 2 tbsp milk (baby only)
- ¼ cup goats cheese (adults only)
Preheat the oven to 180°C. Heat 1 tbsp butter in a large ovenproof saucepan or casserole dish over medium heat. Add the garlic, onion, zucchini and thyme and cook for 5 minutes or until soft –
Add the rice and stock and stir to combine –
Cover tightly with aluminum foil or lid and bake for 40 minutes or until the stock is absorbed and the rice is cooked –
Stir through the peas, parmesan and 1 tbsp butter –
Baby: Take ¼ cup of risotto. Stir through milk and serve.
Tip: you can puree this mixture but it may result in a very gluggy consistency. To avoid this only pulse once or twice in the mixer –
Toddler: Once the risotto is cool enough to touch, take teaspoon-sized amount of mixture and carefully roll into balls. Sprinkle some grated cheese on top and serve on a tasting plate –
Adult: To serve, stir through ¼ cup goats cheese and season with salt and pepper –
Tip: to freeze, divide the remaining risotto into cup-sized portions. Place into small airtight containers leaving a gap at the top for swelling. To re-heat, add a tablespoon of water, cook in the microwave until piping hot and then roll into balls.
Looking for more wholesome meal and snack ideas? Check out more recipes here!
Love Phoebe and Sally
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For more amazing recipes by One Handed Cooks, head over to their blog or buy their recipe book! This recipe has been republished with full permission by One Handed Cooks.