Creamy Spinach and Potato Risotto for Baby
Late-Stage Baby Food: Creamy Spinach and Potato Risotto
Introducing a late-stage baby food recipe for spinach and potato risotto, made conveniently with pre-portioned baby food cubes. This dish combines the nutritional benefits of spinach with the smooth texture of potatoes, making it a delightful meal for your little one.
Ingredients- 100g 4x concentrated rice porridge (cooked and frozen)
- 40g Spinach (baby food cube)
- 40g Potato (baby food cube)
- 40g Cabbage (baby food cube)
- 1 slice Baby cheese
- 100ml Water (formula water or plain water)
- 30ml Water (for adjusting consistency)
Cooking Instructions
Step 1
In a pot, combine the frozen baby food cubes of 4x concentrated rice porridge, spinach, potato, and cabbage. Add 100ml of formula water (or plain water) and 30ml of additional water. Bring to a boil over high heat. Combining all ingredients at once helps them defrost and cook simultaneously, saving cooking time.
Step 2
Once the ingredients have started boiling and are fully defrosted, reduce the heat to medium. Stir gently with a spatula or spoon to prevent sticking to the bottom of the pot. Continue to simmer for a short while longer until the ingredients are well-cooked and the risotto reaches a slightly thickened consistency. Achieving a smooth texture suitable for babies is key.
Step 3
When the risotto has reached your desired consistency, turn off the heat. Add 1 slice of baby cheese and stir well until it completely melts, using the residual heat from the pot. Stirring until smooth ensures the cheese is fully incorporated, adding a lovely creaminess and flavor that babies often enjoy.
Step 4
Once well mixed, allow the spinach and potato risotto to cool to a safe temperature for your baby before serving. This recipe yields approximately 150g, enough for two servings. Always check the temperature before feeding your baby.
