Baby Weaning Baked Pea Risotto Recipe
This recipe makes use of the wonderful BabyLed Spreads product range of healthy food for toddlers and babies.
This baked risotto is a really quick and easy meal for when baby is eating separately and you want to make a one portion, baby meal with little effort!
I’ve also kept the measurements as simple as possible so it saves on washing upv – you’re welcome!
Ingredients
1 tbsp frozen peas
1x jar of BabyLed Spreads green pea, rocket and dill flavour
1 tbsp Arborio rice
120ml vegetable stock (A stock cube and water is fine, there are low salt options available.)
1 tbsp cheddar cheese
1 mint leaf, finely chopped (optional)
Method
Put the rice, stock, peas, BabyLed Spread and mint in a small oven proof dish with a tight fitting lid. (I use tinfoil for my lids)
Mix well then put the lid on and cook at 200°c for 20 minutes, until the water is absorbed and the rice cooked.
Stir through the cheese.
Return to the oven for a further 5 minutes.
Serve and enjoy!
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More information on the BabyLed Spread product range can be found here:
https://www.facebook.com/BabyLedSpreads/
Carla is the founder of MyBump2Baby. Carla has a huge passion for linking together small businesses and growing families. Carla’s humorous, non-filtered honesty has won the hearts of thousands of parents throughout the UK.
She has previously written for the Metro and made appearances on BBC News, BBC 5 live, LBC etc. Carla is a finalist for Blogger of the Year award with Simply Ladies inc. Carla is also the host of the popular Fifty Shades of Motherhood podcast and The MyBump2Baby Expert podcast.
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