Baby Weaning, 12+ months, Salmon and Vegetable Risotto

  • Serves: 4 people
  • Prep time: 10 minutes
  • Cooking time: 25 minutes
    • Italian
    • Gluten Free

    Salmon and Vegetable Risotto

    Recipe Information

    Ingredients
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    50g Onion, finely diced

    1 tsp Unsalted Butter

    100g Basmati Rice

    2 Ripe Vine Tomatoes, finely chopped

    150g Butternut Squash, peeled and cut into 1cm cubes

    50g Fresh Washed Spinach, cut into thin slices

    450ml Boiling Water

    1 Fillet of Fresh Salmon, skin removed – around 100g

    50g Cheddar Cheese, grated

    Method

    Sauté the onion in butter in a frying pan for 2 minutes.

    Add the rice and cook for 1 minute, then add half the water and the butternut squash and bring to the boil.

    Simmer for 5-10 minutes until the water has reduced and the squash is soft.

    Cut the salmon into small chunks and add to the pan with the chopped tomatoes. Cover and simmer for 5-8 minutes.

    Add the spinach and cook until wilted, adding a little water if needed.

    Serve warm and sprinkle with grated cheese.

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