This fragrant risotto dish is hearty and filling, and the simple flavours will go down well with your baby and toddler
Heat the olive oil and butter in a pan. Add the onion, celery and garlic and gently soften for 10 minutes.
Add the rice, stir over the heat to toast the grains for a minute and then pour in the wine if you’re using it. The alcohol will be evaporated in about one minute.
Heat the stock in a pan and keep warm. Add about 300ml of the stock and some seasoning to the rice. Stirring occasionally, simmer over a medium heat until the liquid has nearly all gone. Add another 300ml of hot stock and repeat the process, adding more stock as needed until you are down to the final 200ml of stock.
Taste the rice and if it is still very chewy, cook for a further few minutes – it should have a slight bite when it’s ready. Add the peas and prawns and cook for another three minutes.
Add the Parmesan, butter, lemon zest and juice. Stir, turn off the heat, then leave to rest for five minutes before stirring in most of the mint. Serve, garnishing with the remaining mint.
This recipe is taken from Amazing Grains by Ghillie James (£25, Kyle Books)
Blend the rice and peas together until smooth.
Let your toddler pick out the peas and prawns with his fingers.