Sweet Potato Risotto for Baby

This simple sweet potato risotto is perfect for your weaning little one. It is made in less than 15 minutes and requires minimal prep work, which is great for those busy midweek meals. The risotto sticks to the spoon and doesn't fall off, allowing your baby to spoon feed themselves without making too much mess! For those little ones further along with their weaning, you can add extra vegetables such as peas to the risotto to create different textures. This dish has to be one of Matilda's favourites and it never fails to go down well.

The recipe below makes 2 baby sized portions


x5 Ella's Kitchen Sweet Potato, Squash, Carrot and Swede Puree Cubes
half a cup of Arborio Rice
250ml Boots Chicken or Vegetable Baby Stock (half a stock cube)
handful of roughly chopped baby spinach
1 teaspoon of grated hard Italian cheese alternative (optional)


1.Start by boiling the kettle and making up 250ml of your chosen stock. Next add half of the stock to a small saucepan and simmer on a low heat along with the Ella's Kitchen Puree Cubes until they have fully melted to create a thick liquid.
2. Then add the rice to the saucepan, keeping the contents simmering on a low heat while you gradually add a little more stock until it has all gone.
3.Continue to simmer the rice, stirring the whole time, until all the liquid is absorbed and the rice has begun to soften. This should take about 10 minutes from when you first added the initial stock.
4. Next throw in a handful of chopped spinach to the saucepan and heat for a further 1-2 minutes, stirring the risotto well.
5. Finally, remove the saucepan from the heat and stir in the grated cheese before serving,

Any left over risotto can be kept in the fridge for up to 3 days. To heat, simply warm on the hob with a little fresh stock or alternatively turn the left overs into Baked Arancini (risotto balls) for a great finger food version.

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