One of the my little guy’s tolerated (i.e. cooked until it’s unrecognisable and well hidden under mountains of cheese) vegetables is courgette. Probably, because it’s a little tasteless. Therefore, I try to use it whenever I can. It can go into a lot of different dishes, including risotto. The other evening, when I was desperate to find a way to make him to eat some salmon (which is an absolute no-no) came up with this recipe. The creamy, cheesy rice is always a winner with children, so might as well try to add some extra, healthy stuff to it. It makes a great weaning meal for older babies, and as it’s not totally bland, grownups can enjoy it too. (But there’s no wine in it, sorry. Can’t blame the opening of a bottle of vino on the risotto.)
Tip: Of course, you cant prepare it with adding wine, like a regular risotto, it will be delicious. Try adding a little chilli flakes for an extra kick!
1 medium yellow onion tramadol buy mexico chopped
2 garlic cloves minced
150g risotto rice
200g fresh or frozen salmon
1 courgette halved and sliced
2 plum tomatoes chopped
Basil and parsley (a handful of fresh and chopped or 2 tsp each if dried)
2 tbsp of olive oil
a knob of butter
100g cheddar cheese (or similar) grated
1/2 litre of vegetable stock
salt and pepper to taste
In a shallow pan, poach the salmon in the milk. You need to use very low heat, don’t let the milk burn. When it’s cooked through, flake the salmon and set it aside.
Heat the oil and fry the onions until they become fragrant. Add the courgette and the tomatoes along with the spices and let them soften on low heat for 10-15 minutes.
Prepare the stock with hot water and wash the rice.
Add the rice and half of the stock. Stirring often, keep adding more broth as soon as it starts to evaporate. When your rice is al dente, mix in the butter first and then the cheese. Lastly, add the salmon flakes, and serve it immediately.