Codfish risotto for babies

> 12 months

Trying to cook whole family meals I had the idea of doing a risotto for babies. Risotto is something you can easily do and it is safe for your baby to eat. I also always try to give him a taste of my home country (Portugal) so I decided to do a codfish risotto for babies. I had the feeling that it doesn’t have enough vegetables (compared to the vegetables porridge he is used to eat) so I completed his meal with a small vegetables porridge before the risotto.

I can tell you that he loved it! And I we could have given him much more risotto, but at some point it seemed too much food. He got also his porridge fruit in the end.

Here I describe how I prepared a codfish risotto for babies to give my 12-months-old baby:

INGREDIENTS

Vegetable broth

• 2 onions
• 2 carrots
• 2-3 celery stalks
• 1 garlic bulb
• Thyme
• 1 bay leaf
• 2 tbsp olive oil
• Water (to cover the vegetables in the pan)
• Pepper

Risotto

• 1 onion
• 2 garlic cloves
• 3 tbsp olive oil
• 2 tbsp of butter
• Salt (to taste)
• Pepper (to taste)
• 3 cups of risotto rice
• 2 cod fish flitches
• Grated Parmesan cheese
• 4 tomatoes

Vegetable broth

1. Wash all vegetables
2. Chop the onions
3. Slice the carrots
4. Cut the garlic head in half (unpeeled)
5. Remove the celery leaves and dice the stalks
6. Sauté the onions, garlic, carrots and celery with the olive oil in a large saucepan until reaching a gold color
7. Lower the heat and fill the pan with water a little bit over the vegetables
8. Add thyme, the bay leaf and pepper as needed in the pan
9. Leave the pan on low heat for 45-60 minutes
10. Use a thin filter or strainer to separate the vegetables from the liquid

Codfish Risotto

1. Re-hydrate the cod fish for 48 hours in the fridge and change water at least 3 times during this time
2. Boil the cod fish and separate into small pieces taking out its bones
3. Chop the onion and garlic
4. Heat the oil in a large pan
5. Sauté the onion and garlic in the pan and add the risotto rice
6. As soon as the rice is golden add a ladle of vegetable stock
7. Always control the pan so that the rice does not stick on the bottom of the pan
8. Always add broth and stir to reach the desired consistency (slightly moist but without broth)
9. Add the cod fish and the tomatoes (cut in little cubes) before the last ladle
10. Turn off the stove and add the butter in the center of the pan
11. Carefully stir to spread the butter evenly in the pan
12. Add parmesan Cheese

NOTE: It is very likely that you will end up with too much broth. You can put it in the refrigerator to use in the next 3 days or freeze using an ice tray to use later. Our baby has an allergy against cow milk protein, so I took out his portion before I added butter and parmesan cheese.

I hope your babies like it as much as mine!

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