This easy mushroom risotto recipe is without a doubt Maeve's favourite - just ask anyone who has tried to feed her at dinner time. It can be blended for babies that don't have enough teeth to chew. We use quite a lot of mushrooms but these can be scaled back for personal preference.
Toddler meal ideas can feel difficult as the older they get, the fussier they seem to get but this recipe has so far stood the test of time.
This dinner recipe for kids can be frozen into portion sizes for future meals - just always be careful when you reheat rice.
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GET THE PRINT FRIENDLY VERSION
- Olive oil
- 300g mushrooms (cleaned + cut into cubes). We mix up the types, including closed cap, porcini and chestnut. Babies really aren't that fussy but we love the variety.
- 750ml low salt vegetable stock (we like kallo)
- 1 x onion (diced)
- 2 x garlic cloves (crushed)
- 350g organic risotto rice
- 15g butter
- optional - parmesan cheese (grated)
- flat leaf parsley to serve
1. Heat medium sized pot to medium-low and add a dash of with olive oil
2. Add onions + garlic and sweat (cook until translucent) approx. 6 mins
3. Add mushrooms and cook until they are softened approx. 8 mins (try to minimise stirring as it releases the juices from the mushrooms)
4. Add risotto rice and mix
5. Pour in vegetable stock, increase heat to medium-high and cook according to risotto rice instructions (Gallo is 17-19 mins). Keep stirring during cooking. (if your pot starts to dry out add extra water, the rice is very absorbent so keep an eye on and make sure your rice doesn't stick or burn)
6. Take off the heat, add butter, parmesan cheese (optional) and parsley. Mix together until combined and serve.
Ps. I double the recipe so it feeds us all for dinner (I season mine and add chilli flakes) and still have enough to freeze for future meals for Maeve.