Tips on How to Conceive a Baby Boy
A true risotto is made using arborio rice and cooked lovingly with lots of attention and stirring. Unfortunately, this is something that new parents just can’t spend the time doing. Well, not me anyway.
So I created a risotto base. It’s easy and doesn’t require me to stand and stir for 30 minutes. I can make lots, freeze portions and then simply create a variety of risottos as we go.
It works really well and allows for lots of experimentation with flavour combos without too much heartache over lost hours at the stove, should it end up on the floor.
This is the recipe for the base that you can freeze into portions, and then add the ingredients of your choice (the Spring Vegetable recipe is below).
Age: fifth month of eating, plus
Suitable for freezing
Makes: 12 single-serve portions
Prep time: 2 minutes
Cooking time: 25 minutes
1 tablespoon olive or vegetable oil
1 onion, finely diced
1 garlic clove, minced
1 cup medium-grain rice
3 cups salt-reduced chicken or vegetable stock, hot
Tip: I use the snack-size snap-lock bags for freezing portions as they don’t take up much room and can fit into nooks and crannies.
1 portion of risotto base (as above)
Choose a selection of at least three vegetables to make up about ¼ cup (try a mix of asparagus, peas, spinach, zucchini or baby broad beans)
2 teaspoons butter (or dairy-free alternative)
Grated parmesan cheese (or dairy-free alternative)
1 teaspoon chopped fresh parsley leaves
This recipe is from ‘Food Babies Love: A Guide to Introducing Solids’, which contains practical baby food ideas that the whole family can enjoy. All the recipes are recommended by nutritionists, paediatricians, and child health professionals.
To order ‘Food Babies Love: A Guide to Introducing Solids’ head to the link here.