Helen’s pink risotto

Name: Helen’s pink risotto
Yield: 400g
Ingredients: ½ a small onion; 2 vac-packed beetroot not in vinegar (150g); ½ tablespoon olive oil; 50 g basmati rice; ½ x 220 g tin of chopped tomatoes

Simple, affordable recipes for complementary feeding

Makes 400g

DifficultyNot too tricky

Tap For Method

Ingredients

½ a small onion
2 vac-packed beetroot , not in vinegar (150g)
½ tablespoon olive oil
50 g basmati rice
½ x 220 g tin of chopped tomatoes

Tap For Method

The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS

Tap For Ingredients

Method

Peel and finely chop the onions and finely dice the beetroot. Heat the oil in a medium pan on a medium heat, add the onions and fry for 5 minutes, or until softened. Add the rice and stir until well coated. Pour in 100ml boiling water, then pop the lid on and cook for 8 minutes. Stir in the beetroot and tomatoes, reduce the heat to low and cook for a further 15 minutes, or until all the liquid has been absorbed. Mash until fairly smooth, with some soft lumps. Leave to cool, then serve. For more information on stages of complementary feeding, click here.
Finger food:
Fried tofu cubes: tofu can be hard for baby to hold. To make firmer cubes, remove the excess liquid by placing the tofu block under a plate and waiting for 5 to 10 minutes. Cut the tofu into cubes and gently fry in olive oil on all sides until lightly browned. Allow to cool before serving.