Blend some of the risotto mix in a processor until you’ve got the consistency you want
Leave some of the mushrooms whole for your toddler to pick out
1 tbsp olive oil
250g wild mushrooms, halved if large
1 onion, finely chopped
300g risotto rice
100ml dry white wine
900ml hot vegetable stock
25g Parmesan cheese
2 garlic cloves, finely chopped
finely grated rind of 1 lemon
large handful of parsley, chopped
salt and pepper
This risotto is the ultimate comfort food – add some leftover roast chicken for added protein
1. Heat the oil and half the butter in a large, deep frying pan, add the mushrooms and cook for 2–3 minutes until lightly browned. Set aside.
2. Add the onion to the pan and cook for five minutes until softened, then stir in the rice and cook for two minutes until the rice is well coated.
3. Pour the wine into the pan and cook until it has bubbled away (the alcohol will evaporate so it’s safe in pregnancy and for babies). Gradually stir in the hot stock, a little at a time, stirring frequently and all the rice to absorb the stock before adding more. When the rice is soft after about 15 minutes, stir in the remaining butter, the mushrooms and the Parmesan,
4. Meanwhile, mix together the garlic, grated lemon rind and parsley. Spoon the risotto into serving bowls and scatter over gremolata.
This recipe is from Quick Cook: Food for Friends by Emma Lewis, (Hamlyn, £7.99)