Risotto For Toddlers and Babies In a Creamy Sauce
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Risotto For Baby and Toddler
A quick risotto for toddlers with just a few ingredients and a zero salt stock cube is an excellent weaning meal for babies and toddlers because it provides a soft, easily manageable texture while introducing gentle flavours without lots of salt. A great family meal.
The simplicity of the ingredients ensures minimal allergens and irritants, making it suitable for sensitive digestive systems.
Using a zero salt stock cube keeps the dish heart-healthy for little ones, supporting the development of a palate that appreciates natural flavours.
The creamy consistency encourages self-feeding for little hands and helps babies explore new tastes and textures and independence during mealtimes. Such a good risotto recipe for picky eaters too!
Rice For Baby
Rice dishes are a great meal idea for weaning babies from 6 months old due to their gentle texture and low risk of allergenic reactions.
Rice is naturally gluten-free, making it a safe option for introducing solids, and it can be easily combined with a variety of vegetables, proteins, and flavours to provide balanced nutrition.
Its soft, easily digestible nature helps babies transition smoothly from milk to solid foods, while the mild taste is usually well accepted by little ones.
Rice can be prepared in numerous ways—from simple purees to soft finger foods such as rice balls—offering versatility that supports both spoon-feeding and baby-led weaning approaches.
Ingredient information
Rice - I have used a risotto arborio rice for this recipe. The type of rice you use is up to you. Other great alternatives are paella rice or if you just has long grain rice, you could use this too.
Stock cube - I have used a zero salt vegetable stock cube for this recipe. You could equally use a zero salt chicken stock cube too for meat eating babies.
Cream cheese - This is a such a great weaning ingredient. Adds a subtle flavour to a number of savoury and sweet dishes.
Chives - I have used a few dried chives for the recipe but you can of course use fresh chives too.
Serving suggestion
This is great as a stand alone meal for vegetarian babies. As one of your your week meal choices.
You could of course serve the recipe with a protein such as tofu to keep with the vegetarian theme.
Why not try adding in extra veggies. The risotto is so tasty with added cooked roasted sweet potato or you could roast pumpkin to make the recipe a pumpkin risotto.
But you can serve with meat such as a grilled shredded chicken.
A great lunchbox idea for school lunches too as an alternative to a sandwich.
Other similar recipes: Red lentil dal, Baked Cauliflower or Black eyed peas curry.
Dessert recipe: Baked rice pudding.
Storage instructions
The vegetable risotto can be stored in the fridge for up to 3 days, stored in an airtight container.
If you wanted to freeze the risotto, you will need to make sure that the risotto has cooled down before transferring to either a freezer bag or airtight container.
Ensure that the bag and airtight container is labelled with the item and the date.
I use masking tape to label the airtight container.
To defrost the risotto, leave in the fridge overnight to defrost and make sure that it has fully defrosted, before re heating.
To reheat, place the defrosted risotto on the hob and reheat on a for 10-15 minutes.
Once the risotto has been defrosted you will not be able to reheat or re freeze.
Equipment used to help with this recipe
Saucepan - So many pan sets out there but I particularly like to use pans with a non-stick surface for ease of cleaning and ones that are suitable for different types of hob surface.
Airtight container - I much prefer the click-shut lids on these containers compared to others. They are also dishwasher and freezer safe and BPA free, so very suitable for food use.
Recipe | Risotto For Toddlers and Babies In a Creamy Sauce
Risotto For Toddlers and Babies In a Creamy Sauce
A quick meal idea for toddlers and babies suitable from 6 months old. A simple recipe that can feed the whole family at dinner time.
Ingredients
Instructions
- Start by taking a medium saucepan and add your rice to the pan.
- In a jug such as a pyrex jug that can take hot water pour in 500ml of hot water and drop in the stock cube. Mix together until it has dissolved.
- Pour about 100ml of the vegetable broth into the rice and turn on the heat and cook on a medium heat.
- Once the rice has absorbed all of the water add another 100ml and repeat until you have used up all of the stock. If you try the rice it is still a little hard you can add in a little more hot water and cook until it has absorbed.
- Once the rice is cooked through (this will take a good 20 minutes if not longer), add in the cream cheese and chives and mix together using a spoon.
- Leave to cool before serving to your baby.
Notes
You can make the recipe vegan by using a dairy free/vegan cream cheese.
If your little one loves a cheesy sauce, you can add in a little grated cheddar cheese or mozzarella cheese.
Hope you and your whole family enjoy!
©The Petit Spoon
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