Suitable from 6+ months with BLW and Traditional Weaning and a Family Favourite
This is a really simple recipe to make but it is so delicious, the last time I made this my son went for a THIRD helping - and he's going through a fussy stage!
If baby is under the age of 1, make your own stock or use a low sodium stock cube and thaw and squish the peas with a fork if you're doing BLW. If you're doing traditional weaning then just blend everything together at the end.
"Thanks you for this recipe. I've had this saved for a few weeks and finally got round to making it. It tastes amazing!" - Charlotte on Instagram
Serves a family of 4
Salmon and Pea Risotto
Ingredients
300g risotto rice
1.5 litres chicken or vegetable stock
1/2 tbsp chopped garlic (or two cloves)
50ml double cream
Two salmon fillets
Around 2 tbsp extra virgin olive oil
Juice of 1/2 lemon
100g peas
Method
Preheat oven to 200c
Bake the salmon in the oven for 15 minutes
Heat the oil on the hob over a medium heat
Add the risotto rice and toast for a couple of minutes stirring regularly
Add the garlic and half of the stock and allow for it all to absorb stirring regularly
Once absorbed, add the rest of the stock then after a few minutes of continuous stirring add the whole or squished peas
Once the stocks has all absorbed if it still has a bit too much bite to it add more water until you reach your desired consistency
Remove the risotto pan from the heat and squeeze in the lemon juice and cream
Flake the salmon and serve on top of the risotto. Serve with extra lemon juice if desired
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