Tomato Risotto
Risotto is one of our favourite family recipes and this version uses really basic store cupboard ingredients. To take the flavour up a level: top with cherry tomatoes, roasted gently in olive oil. From a few very simple ingredients this recipe really does taste delicious. Hopefully a crowd pleaser at your kitchen table.
n.b. risotto doesn’t freeze but… make leftovers into delicious arancini balls ~ yum!
1 tablespoon unsalted butter
1 tablespoon olive oil
1 onion, finely diced
250g risotto rice
1 tin (400g) good quality organic plum tomatoes
750ml - 1L homemade stock (or no added salt stock)
to serve ~ grated Parmesan, fresh basil leaves and oven roasted tomatoes (all optional)
Combine the stock and plum tomatoes, warm through over a low heat. In a separate pot melt the butter and olive oil; add the onion and gently soften for around 8-10 mins until translucent. Next add the rice and coat in the oil, butter and onion.
Slowly add the stock/ tomato mix one ladleful at a time, breaking up the plum tomatoes with a spoon. Once the ladleful of the liquid has been absorbed, add the next ladleful, stirring all the time. Continue until all the stock/tomato mix has been used up: this process should take around 20 mins (approx).
To finish the risotto add a final knob of butter and cover with a lid, to rest for 5 mins. It’s now ready to eat. For extra flavour: serve with (optional) grated Parmesan, fresh basil leaves and oven roasted tomatoes .
N.B. Can be suitable from approx 8 months+
~ depending on the softness and texture of risotto and your child
~ some babies struggle with the acidity of tomatoes (i.e. with reflux): you can reduce acidity by adding less tomatoes and adding more stock