Don’t delay when it comes to introducing texture. And why would you when you can give your baby super-yummy recipes like this tomato and basil risotto? Piccolo cherry tomatoes give this recipe a delicious natural sweetness, and when combined with risotto rice, it’s the perfect recipe for baby to try new textures.
Source: Annabel Karmel
Serves 4
INGREDIENTS
- 1 tbsp olive oil
- 1 onion, chopped
- 1 small garlic clove, crushed
- 1 tsp tomato puree
- 75g risotto rice
- 300ml unsalted vegetable stock
- 150g Piccolo cherry tomatoes, roughly chopped
- 1 tbsp basil, chopped
- 1 tbsp Parmesan cheese, grated (10g)
Instructions
- 1. Heat the oil in a saucepan. Add the onion and fry for 2 to 3 minutes.
- 2. Add the garlic and fry for 30 seconds.
- 3. Add the rice and tomato puree and stir.
- 4. Add the stock, stir and cover.
- 5. Bring up to the boil, then reduce the heat and simmer for 18 to 20 minutes.
- 6. Add the chopped tomatoes, basil and cheese. Simmer for a further 2 minutes.
