Beef, Courgette and Feta Risotto

With Cheesy beef and courgette risotto for baby

I always find risotto to be one of those easy midweek staples. Throw everything into the sauté pan, let it bubble away, topping up with stock as it absorbs and hey presto! You’ve got yourself a sumptuous meal the whole family will simply love, and I find babies (6 months +) will always be happy with a cheesy dish of anything!

Prep Time: 10 Mins | Cook Time 35 Mins

Serves 4

Ingredients

• Rapeseed oil

• 1 Large courgette washed and sliced horizontally into thins

• 500g Minced beef

• ½ Large red onion diced

• 3 Garlic cloves minced

• 150g Risotto rice

• 400g Tin of chopped tomatoes

• Pepper

• ½ tsp Tarragon

• A handful of fresh washed thyme and basil chopped roughly

• 800-1000 ml zero sodium beef stock

• 75g Cheddar cheese grated finely (I use mature for a fuller flavour)

• 50g Feta cheese crumbled

(For adaptations to the recipe see ‘Notes’ below)

Method

1. Using a griddle pan, heat ½ tbsp of oil on medium heat. Once hot, distribute the oil across the pan and brown the courgettes on both sides until cooked through. Once cooked, remove from the pan and set aside on some kitchen towel to soak up any excess oil.

2. Whilst these cook, heat 1 tbsp of oil in a sauté pan on medium-high heat and brown the beef for 1-2 minutes then add the onions and cook both for a further 2-3 minutes until the onions soften and the meat is cooked through.

3. Return the sauté pan to the heat, add the garlic and risotto rice and cook for 1-2 minutes. Then add the tomatoes, a little pepper, tarragon, thyme and basil (sparing a few basil leaves for garnish), and combine well.

4. Reduce the heat to simmer then gradually add the stock, 250ml at a time. Add more once the rice has absorbed most of the liquid from the pan. Continue with this method for approximately 15-18 minutes until the rice has cooked all the way through. Ensure to leave enough liquid in the pan as the risotto rice will continue to absorb liquid as it cools. Once cooked, remove from the heat and spoon 1 heaped tbsp into a blender jug and set aside to cool for baby.

5. Once cooled, add 1 tbsp of the cooked courgette along with a large pinch of the cheddar cheese to the blender jug and blend on high for a few seconds until a smooth paste has formed. If it’s too thick, add 25ml sterilised water and re-blend, continuing in this fashion until the correct consistency for your baby is achieved. Allow to cool and serve.

6. Preheat your grill to high.

7. Add 2/3 of the grated cheddar cheese to the sauté pan and combine well until it melts and blends with the sauce.

8. Take your courgette thins and place them on top of the risotto and around your pan starting in the centre, and working outwards to form a swirl. Sprinkle over the remaining cheddar cheese and place under the grill for 2-4 minutes until the cheese has melted and started to brown on top.

9. Remove from the grill and garnish with the crumbled feta and leftover basil leaves.

10. Serve to children aged 12 months + and adults alike.

Notes

12 Months +

Babies can eat the entire dish by the age of 12 months. Although feta is high in fats and protein which is good for the baby, it is also high in sodium, so do ensure the baby has no more than say 25g in one serving/day.

NUTRITIONAL NOTES

By Judith Calvin from www.healthisgoodfood.com

This is a great food to introduce after the first tasters and you are increasing variety. Beef introduces your baby to protein and it is also an excellent iron source which is very important for babies at this stage because their iron requirements are higher. The courgette provides some carbohydrates for energy and the cheese introduces dairy for the first time to provide protein, flavour and calcium. The main role of calcium is to build and repair developing bones.

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