Preparation time
5-10 mins
Cooking time
10 mins (puree) / 30-45 mins (risotto)
Serves
8 ice-cube sized portions (puree) / 2 adults, 2-3 children (risotto)
This two-vegetable puree is a great way of getting baby eating their greens and can help add flavour and creaminess to a risotto for the rest of the family.
by Miguel Barclay
Pea and Leek Puree
Ingredients
100g frozen peas
1 leek, trimmed and thinly sliced
If making risotto too, use 300g peas, 3 leeks and set aside 2/3
Method
- Put the peas and leeks in a saucepan and cover with just-boiled water from a kettle. Bring to the boil, then turn the heat down a little and simmer for 6–8 minutes, or until softened. Drain the vegetables, saving some of the cooking water.
- Return the vegetables to the pan with 3 tablespoons of the cooking water. Blend using a stick blender until smooth - the consistency should be like thick double cream or custard. Add some more of the water if needed.
Tip - for a creamier puree for baby, you could use their usual milk instead of the cooking water. Also, any leftover puree can be frozen for up to 1 month or will keep in the fridge for up to 2 days. Babies' appetites vary, at 6 months they might only eat a 1-2 ice cube-sized portion, but this may increase as they get older.
Pea and Leek Risotto
Ingredients
100g frozen peas
30g butter or spread
1 large onion, chopped
225g risotto rice
840ml hot low-salt vegetable stock
2 x quantity Pea & Leek Puree (see above)
25g Parmesan cheese (or other cheese if preferred), finely grated
Black pepper
If a lot of puree ends up on baby's chin, it's not necessarily because they don't like it - they're still learning how to take a mouthful! Offer them plenty of encouragement and tell them what they're eating - 'peas' and 'leeks'.
Method
- Put the frozen peas in a shallow bowl and leave them to defrost (or defrost in a microwave).
- Heat a little oil in a large heavy-based saucepan over a medium heat. Turn down the heat slightly, add the onion and cook, covered with a lid, for 7 minutes, stirring occasionally, or until softened.
- Tip in the rice and stir until everything is mixed together. Start to add the hot stock to the pan, about a ladle or small cup's worth at a time. Cook, stirring constantly with a wooden spoon, allowing the stock to be absorbed before adding the next ladleful. This method of adding and stirring takes about 20 minutes – the rice should be soft and creamy with just a little bite. After about 15 minutes of cooking, add in the defrosted peas.
- Add a knob of butter and melt into the risotto to give a silky texture.
- Just before serving, stir in the pea and leek puree and the parmesan cheese and warm through. Season with pepper.
Tip - this risotto can be tried with children too, once they reach around 12 months!
Entertain baby by shaking the bag of frozen peas - you could even let them touch the bag and tell them how it feels: 'brrr… it's cold!'.
