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Family Friendly Prawn and Pea Risotto

Family Friendly Prawn and Pea Risotto
This creamy prawn and pea risotto is deliciously family friendly, easy to prepare and perfect for your weaning baby! A flavoursome, healthy, quick mid-week dinner on the table in less than 30 minutes. 

I always cook enough to have enough left over for lunch the following day. It always goes down a treat!  

Cook time: 20-25 minutes
Makes: 4 Adult portions

1 litre low salt vegetable stock
50g unsalted butter
1 onion, finely chopped
1 tbsp oregano
250g Arborio rice
100g frozen peas
300g frozen prawns, thawed
Large handful of freshly grated Parmesan, plus extra to serve

  1. Place the stock in a large saucepan and bring to the boil. Reduce to a low simmer.
  2. Heat half the butter in a large frying pan over a medium heat. Cook the onion and oregano for about 5 minutes until soft. 
  3. Add the rice to the onion. Stir well, until all of the rice has been coated by the butter.
  4. Add the stock, a ladle-full at a time, stirring frequently. Wait until all the stock has been absorbed by the rice before adding another ladle-full. 
  5. After about 15 minutes, add in the peas. Stir well before continuing to add the stock.
  6. Once all of the stock has been absorbed, add in the prawns.
  7. Allow the prawns to cook in the mixture for a minute or two before removing the pan from the heat. Top with the remaining butter and Parmesan and cover. Let stand for at least 1 minute. Just before serving, give it a gentle stir.
  8. To adapt for your baby, blend in a food processor, removing any shells from the prawns.
Weaning and Storage
6-7 months - Smooth and slightly thicker puree, no lumps
7-8 months - Thicker puree with increased texture
8-9 months - Minced and mashed with soft lumps.
9-12 months – Minced and finely chopped.


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