Thursday, April 12, 2012

Recipe: Risotto of Fish and Vegetables (Twins' Favourite)

Charlotte and Daniel absolutely love this meal. For the last week, they have been demolishing huge bowls of this at lunch and dinner. I am so thrilled because they enjoy it and is full of yummy goodness. This Risotto is influenced by congee which I was brought up on as a child in Singapore. This would make a great meal for the entire family too!

Risotto of Fish and Vegetables
Ingredients
2 cups of Jasmine Rice
1 zucchini, diced finely
1 carrot, diced finely
500g pumpkin, diced finely
250g sweet potato, diced finely
250g baby spinach, diced finely
500g snapper / salmon / coral trout / tinned tuna / tinned salmon, sliced thinly / flaked
2 litres of salt reduced chicken stock
4 tbsps extra virgin olive oil

Instructions
In a deep stainless steel pot, add everything except fish and spinach. Cook on high until broth bubbles and cook on low. Simmering for at least 45 minutes. Add more broth if required.

Add fish and spinach. Stir gently. Cook on low for 5 minutes. Cover the pot and let it rest.

Special Instructions
This meal will make at least 6 generous portions for toddlers. You may freeze it in individual containers.

If you are introducing lumpy chunky food to your toddler for the first time, mash this meal up with a potato masher and it will be perfect!

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