50g risotto rice
water or salt free chicken or vegetable stock
½ courgette, finely diced
20g grated parmesan or cheddar
Melt the butter in a pan, add the rice and stir well to coat the grains.
Add enough hot water or stock to cover the rice, stir well and simmer, adding more
water/stock as it evaporates. Cook for 15 minutes.
Add the finely diced courgette and stir well. Cook for a further 5 minutes.
The rice should be very soft and what I would call ‘over-cooked’, but this is what
babies like. Add the grated cheese, stir well. Allow to cool and serve.
Note: This dish can be frozen but do not store cooked rice in the fridge for more than one day and, when reheating, always reheat thoroughly.