Thursday, 14 May 2015

Baby Bites Mushroom Risotto

Whilst I love cooking, I know for some it's a chore and the thought of creating mini meals for the weaning process can be off putting in this instance. This dish of mushroom risotto, can be made for the whole family, whilst you can't use salt during cooking, this can, of course be added at the end.

This my be somewhat controversial too, but I add a flourish of white wine to the rice after it has soaked up the flavoured oil at the beginning and before adding any stock. This will, I know be completely evaporated during cooking but of course if you' rather not add it when making for little ones, simply leave it out.

I use Baby Bites Vegetable Stock here too as it's devoid of any salt where most stocks have quite a bit, but use what you see fit. Using Vegetable Stock also makes this a completely vegetarian friendly meal too.

This makes enough for two adult portions and two mini meals. I've found that this one doesn't freeze as well but is fine in the fridge for a couple of days.

Baby Bites Mushroom Risotto

200g basmati rice
1 white onion
1 clove garlic

2 tbsp white wine or Sherry
200g Chestnut mushrooms
1 pint Baby Bites Vegetable Stock
1 tsp dried thyme
1 tbsp fresh chopped parsley
1 tbsp creme fraiche
Generous glug of olive oil
1 tsp black pepper
20g Hard cheese such as Parmesan or Cheddar

Firstly add a good drizzle of olive oil to a pan and place on a low heat.

Finely dice the onion and crush the garlic and add straight to the pan to saute. Finely chop the mushrooms into baby bite-sized pieces and add to the pan.

Once the mushrooms have started to soften down, add the rice and with a wooden spoon stir around and allow to fry for a few minutes, soaking up the oil.

Add the wine, if you are using, and allow to completely evaporate. Finally, add a generous pinch of black pepper and the dried thyme and then just cover the rice with Vegetable Stock.

Keep stirring every minute or so, and once the rice has absorbed the stock, add a further ladle full, and repeat the process for fifteen minutes. Taste the rice to see if it is cooked through enough, it should still have a slight bite to it and not be completely mushy.

Once you are satisfied that the rice is cooked, stir through the creme fraiche and the chopped parsley and grate over the little bit of cheese, which will also add a further element of flavour and will hopefully make up for the fact it is salt-less for the adults.

Allow the rice to absorb the creme fraiche, then remove from the heat and serve. Obviously allow to cool down enough for baby to be able to tolerate first.

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