• Nicky Bell-Starr

Pea Green Risotto

This is a great mid-week dinner, the creamy texture of the rice is really good for 7+ months babies. Evie has been enjoying this for a few months now; as she gets a little older we have been doing a mix of blended and whole petit pois in it.

We’ve lessened the amount of cheese in this recipe from the standard “adult” one, as cheese is high in salt and you really must be careful not to give too much salt your baby.

Pea Green Risotto

Prep time – 15 minutes Cooking time – 20-25 minutes


1 tbsp olive oil

Knob of butter

1 onion medium – finely chopped

2-3 cloves garlic – crushed or minced

A good pinch of herbs (we are using an Italian mix at the moment)

250g Risotto rice

1 litre low-salt chicken stock (we use Kallo Very Low Salt Chicken stock cubes)

40g Parmesan - grated

1 cup of peas – if frozen microwave to thaw

Pinch of fresh black pepper


· In a large pan heat the oil and butter, add the onion and garlic, fry until the onion softens, mix in the herbs

· Add the rice and stir to coat all the rice with oil, keep stirring and when the rice goes translucent add some of the stock, just enough to cover the bottom of the pan

· Stir regularly and when the stock has reduced add some more,

· In a blender blitz up the peas with a splash of oil until a smooth-ish paste

· Continue to add the stock until the rice is soft and the mixture has reduced down to the thick and creamy consistency

· Stir through the blended peas and cheese to finish add a twist of black pepper

All of Team BeingDad all love this so we tend to not have any leftovers, but if you do it will keep in the fridge for a good day or so, just make sure you re-heat it well.


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