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!
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)
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!
More information on the BabyLed Spread product range can be found here: