Sausage Risotto (for baby)

Shopping / Store Cupboard List

  • Handful of baby spinach leavesfullsizeoutput_9c1c
  • 1/4 cup arborio risotto rice
  • Small piece parmesan
  • Small knob butter
  • 1/4 courgette
  • 1 x sausage
  • 1/2 baby stock cube

 

Preparation

  • Wash and chop the spinachfullsizeoutput_9c1e
  • Rinse the rice
  • Grate some parmesan
  • Chop the courgette
  • Remove the sausage meat from the sausage
  • Make 300ml stock

 

Method

 

  1. Heat the butter over a medium heat until melted.
  2. Put the sausage meat and rice into the pan and allow the meat to brown.
  3. Add in the courgette and spinach.
  4. Gradually add in the stock, 1/4 cup at a time, stirring constantly until it has been absorbed by the rice.
  5. Don’t take your eyes off the risotto (if you can help it!): every time the stock is nearly gone, add more and repeat.
  6. Allow the risotto to bubble away as it cooks.
  7. When you add the last bit of stock, add the parmesan and stir it through.

Notes

I find these quantities are perfect for two baby sized meals (my little one is 11 months).

The spoon we are using is a proper risotto spoon! It has a hole in it to further enable the ‘agitating’ of the starch in the rice. But mostly it’s a pretty heart spoon so what’s not to love!

Verdict: Success!

 

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