Well, obviously, it’s not only for kids and because it’s got no wine in it, it’s not exactly a risotto. But tasty and cheesy, Bobcat loved it. I cooked it last night when I was craving curry and Bobcat is not a huge fan of curry (at the moment. He used to like it, but he’s quite picky nowadays). So I had to prepare something healthy, quick but also tasty food for him. It takes no more than half an hour if you’re only cooking 2-3 portions like in the recipe. Ideal for weaning diet.
Ingredients:
Half of a small onion chopped finely
1 garlic clove minced
1 small zucchini halved and sliced
1-2 tomatoes chopped into small pieces
1 sweet red pepper chopped into small pieces
100 g risotto rice rinsed
2 tbs of olive oil
4-5 fresh basil leaves chopped
50 g cheddar cheese
Generous knob of butter
250-300 ml vegetable stock
Freshly ground black pepper to taste
Method:
Heat the oil and saute the onions, the vegetables and the basil leaves in a pan for 10-15 minutes on medium heat. Add the rice and give another minute to soften. Then add the stock in 2-3 bits, stirring frequently and bring it down to low heat. Cover it with a lid. When the rice grains are soft enough, your dish is ready for the last steps: add the butter and the cheese and let them melt. Serve it immediately.
