Risotto, it’s a staple in our house. I love the way you can reinvent it each time you make it. Weaning baby 2 has also remined me how it’s completely suitable for everyone in the family. He has been loving risotto from his first taste of it at 6 months old. So if you want a meal you can cook that everyone will enjoy, try this out. This is real food and tasty food.
Today’s variation includes salmon for extra omega 3 goodness and monounsaturated fat. I always pack whatever we cook with plenty of veggies. The courgette was grated as my toddler “is not keen on courgettes mummy”…. but it also adds extra vegetables without you really noticing they are there.
Here is the 3 1/2 year olds portion… she like risotto alot.
And the husbands portion – hence all the cheese, the man is a cheese monster…
- 4 carrots
- 1 onion
- 1 tbsp olive oil
- 200g risotto rice
- 50ml white wine
- 300ml chicken stock
- 400g salmon fillets
- 1 courgette, grated
- 50ml semi skimmed milk
- 50g parmesan
- 40g quark
- 200g spinach
- Peel and chop the carrots and onions.
- Heat the oil in a large pan and sweat the onions and carrots for a few minutes.
- Now add the rice and stir to coat in the oil, leave for 2 minutes.
- Add the wine, and stir, bring to a simmer on a medium heat.
- When most of the wine has been cooked out add the stock, about 100ml at a time. Stir frequently whilst it cooks as this helps release the starch from the rice and stops it burning on the bottom, plus it gives you a good arm workout 😉
- About half way through the stock additions add in the cubed salmon and grated courgette.
- When you have added all the stock, it's time to add the milk and let it cook out too.
- Now add the quark and grated parmesan.
- Finally stir through the spinach and allow it to wilt, and season.