Microwaved risotto with fish
This is a good meal for adults as well as young children. If it’s more practical, serve your own straight after cooking and set aside a small portion for a toddler to reheat later. Add the canned fish just before serving.
Suitable from 9 months
Makes 2 ½ to 3 cups
Gluten free
No added egg
Ingredients:
• 1 tablespoon oil
• 1 tablespoon butter
• 2 tablespoons very finely chopped onion (or finely chopped celery)
• ½ cup (100 g) Arborio rice (risotto rice)
• 2 cups water
• 1 teaspoon chicken stock powder
• 1 tomato
• 2 teaspoons lemon juice
• About 100 grams canned salmon or tuna
• Optional: 1 tablespoon finely chopped parsley
Method:
Put butter and oil into a 2 litre oven-glass casserole dish and add finely chopped onion (or celery). Cover and microwave for 2 minutes.
Stir in the rice. Microwave, uncovered, for 2 minutes.
Stir in the water and chicken stock powder. Microwave, uncovered, for 10 minutes. Stir.
Cook uncovered for 8 to 10 more minutes until rice has absorbed nearly all the liquid and is almost tender.
Remove rice from microwave, cover and let stand for 10 minutes.
Pour boiling water over the tomato, let it stand for 1 minute, then drain and cool under cold water. Peel off tomato skin and remove hard stem end. Dice tomato.
Stir diced tomato, lemon juice and chopped parsley (optional) into the rice.
Stir in flaked, canned fish. Serve straight away.
Or, if preparing risotto ahead, take out a toddler portion (about 1 cup), cover and refrigerate.
Just before serving, reheat and add a little canned, flaked fish.
Variation:
Smoked salmon pieces can be used instead of canned salmon.
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