BritMums

Red pepper and tomato risotto balls

These red pepper tomato risotto balls are delicious, easy for baby to pick up and eat and can be frozen so are perfect for batch cooking!

Ingredients

  • 1  cup arborio rice
  • 3 cups water
  • 1 vegetable stock cube (low salt if possible)
  • 1 carrot, grated
  • 1 pepper, finely chopped or grated
  • 2 tomatoes, chopped
  • 2 tbsp passata
  • 1 cup of cheddar cheese
  • 1 clove of garlic, crushed (or 1 tsp garlic paste)
  • 1 tbsp unsalted butter
  • breadcrumbs

Method

  • In a pan, bring the water to the boil.  Crumble in the stock cube and reduce to a simmer.
  • In a frying pan, add the butter, garlic, carrot, pepper and tomato.  Cook for around 5 minutes.

risotto

  • Add the passata and the risotto rice.  Stir until the rice is coated with the mixture.

risotto

  • A cup at a time, add the vegetable stock/water to the pan.  Stirring constantly.  Wait until each cup has been absorbed by the rice before you add the next.

risotto

  • When the rice is cooked and the sauce is thick, take off the heat and add the cheese.  Stir well.

risotto

  • You can serve like this as risotto or allow to cool ready to make risotto balls.

20161213_122506

  • Once the risotto is cool enough to handle, shape into balls and coat with the breadcrumbs.

risotto balls

  • Place the balls on a baking tray and bake in the oven at 180°c for 15 minutes until golden.  I sprayed the tray with a little cooking spray first to avoid them sticking.

risotto balls

  • Serve and enjoy!

friendly first foods risotto balls

risotto balls

10 thoughts on “Red pepper and tomato risotto balls”

    1. Yes you can! Just make they are completely defrosted and properly reheated before eating. I reheat until they are piping hot and then let them cool down before giving them to Harry 🙂

  1. These are amazing!! My 10-month old loved them and I had to stop my husband from guzzling the lot! Thank you x

  2. For how much timecan it be freeze days, months..? Same question for the chicken nuggets recipe. Thank u!

    1. You could use normal rice but your risotto wont be as creamy and the texture will be different. Personally I wouldn’t use normal rice but if you are looking to use up what’s in the cupboard then I’d say go for it!

Leave a Reply

Your email address will not be published. Required fields are marked *