Vegetable Risotto

Ingredients :
15ml tablespoon olive oil or other vegetable oil
55g rice
4 mushrooms, sliced
1 small courgette, sliced
1 carrot, sliced
1 stick celery, chopped
small handful of green beans
250ml vegetable stock or water
15ml/1 tablespoon freshly chopped parsley
freshly grated Parmesan cheese

Method:
Heat the oil in a pan.

Stir in the rice and vegetables and cook over a low heat for a couple of mins.

Pour in half the stock/water and simmer until it is absorbed.

Add the remaining liquid in stages until the stock is absorbed.

The whole cooking time will be about 25 mins.

Stir in the parsley.

Transfer to a processor/mouli and blend to the desired consistency or serve as it is for older babies.

Cool quickly and portion for freezing.

Stir in Parmesan cheese just before serving.

Source : Marshall, J (1997), The ABC of Healthy Eating for Babies & Toddlers : a busy parent's guide, Hodder Headline PLC London