Spring risotto with green beans, pea and mint


  This spring recipe is full of fresh tastes, and its texture makes it suitable for slightly older babies, 8 months +. For a younger baby you may need to mash the risotto with a fork before serving. Ingredients ½ small onion, finely chopped 30g butter 120g Arborio (risotto) rice 500ml chicken or vegetable stock (just made or brought to the boil) 50g green beans, cut into small pieces 50g frozen peas A few fresh mint leaves, finely chopped 30g cream cheese Method 1)    Gently fry the onion over a medium heat until it starts to soften, taking care not to let it colour. 2)    Add the rice to the pan and stir gently for a minute until it starts to go translucent. 3)    Pour in the hot stock, cover and bring to the boil. Reduce the heat to a simmer and cook for 7-8 minutes. 4)    Add the chopped beans to the pan, replace the lid and cook for a further 9 minutes. 5)    Add the peas and cook for a final 3 minutes. You may need to add a splash of boiling water to the pan at this stage if the stock has already been absorbed. 6)    Once the rice and vegetables are cooked, add the chopped mint and stir in the cream cheese until it has melted. Tips This will make 5-6 portions depending on your baby’s age and appetite and freezes well. You could use natural yoghurt or grated cheddar instead of the cream cheese if you wish. Try to use petit pois for the frozen peas as they are smaller and sweeter for babies to eat than the larger garden peas.