- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 cloves garlic, finely chopped
- 2 vegetable stock cubes
- 200 g arborio rice
- 300 g mixed exotic mushrooms, sliced if large and halved if small
- 100 g spring green leaves, shredded
- 1 bunch fresh flat-leaf parsley, finely chopped
- 2 tbsp crème fraîche*
- Freshly grated parmesan, to serve (optional)
Heat 1 tbsp of the oil in a medium pan over a low heat. Add the onion and gently cook for 5 mins until just softened. Stir in half the garlic and cook for a further 1 min.
Make up 1 litre of stock using the stock cubes. Add the rice to the pan and toss well with the onion, then add a few ladlefuls of the hot stock. Simmer gently, stirring often, until all the liquid has been absorbed, before adding another few ladlefuls of stock. Repeat this process until all the stock has been absorbed and the rice is cooked and creamy – this will take about 20 mins.
Meanwhile, heat the remaining oil in a large frying pan. Add the mushrooms and cook over a high heat for about 10 mins, until golden and tender. Stir in the remaining garlic and the greens and cook for a further 3 mins.
Stir the mushrooms and greens into the creamy risotto, then stir through the parsley and crème fraîche. * The Department of Health recommends that babies should not be weaned before six months. If you decide to wean before six months, avoid any potentially allergenic foods, including dairy and wheat gluten.
For toddlers, let the risotto cool slightly, then ladle into a serving bowl. Sprinkle with a small amount of Parmesan, grated.
Cook's tip: for baby, put the risotto (without parmesan) in a food processor and whizz until roughly puréed.