As any mum with a fussy eater will know, when you finally find that one dish your little one likes, you roll with it. Until you get to that point though, the “taste testing” begins. You slog away with your trusty weaning recipe book to hand, knocking out mini versions of everything listed. You measure and weigh everything to the book, as even 10g of additional butter might make the difference between make or break – and wait on the edge of your seat as your toddler sees if they like it. At this point, I always wonder if they are aware how much power they hold at that moment in time…
The book that saved my bacon was the Annabel Karmel Baby & Toddler Meal Planner…Annabel has not paid me to say that, I just genuinely bow to her greatness. I refer to that book as the ‘bible’ and it was while scouring her recipe and ignoring the section where she makes sandwiches look like mice (sorry AK, I won’t be adopting that technique here) that I found the mushroom risotto recipe. I thought I’d give it a try as I am a big lover of rice and thought Emma might be too…it was such a huge hit that we eat it a lot and even the boys enjoy it.
I thought I’d share this super simple recipe here, which can be mushed down using a potato masher, or just served as it is. I think the inspired alteration to AK’s risotto is that she uses basmati rice which is so much softer than risotto rice, and Emma seems to adore it. There was one time when this is all she would eat and she definitely has a bit of a comfort thing associated with the dish. I may have inadvertently made her a vegetarian in the process, but we are working on that! Hope you enjoy and do let me know any recipes you love to cook at home in the comments below, grateful received 🙂
Mushroom Risotto (adapted from Annabel Karmel’s Mushroom Risotto)
-100g white basmati rice
-1/2 tub of mushrooms, finely chopped
-25g unsalted butter
-130g cheddar cheese, grated
-500ml boiling water, plus a little more if required
-Melt the butter in a saucepan and then add in the rice, coating it in the butter.
-Add in the chopped mushrooms and quickly add the boiling water; cover for 12 minutes or until the rice is cooked.
-Keep an eye on the rice and add more boiling water if required, you want there to be a little liquid left over when the rice is cooked but also for the rice to be past al dente and easy to eat.
-Take the rice off the boil and add in the grated cheese. Allow to cool and serve!