Mushroom & Pea Creamy Rice (Baby Risotto)
A soft and creamy rice dish with finely chopped mushrooms and sweet peas, perfect for introducing new flavors and textures to your little one. This simple risotto is easy to digest and packed with nutrients.
Ingredients
- 2 tablespoons finely minced mushrooms (white/button or cremini, cleaned well)
- 2 tablespoons peas (fresh or frozen)
- 1/4 cup arborio rice (short grain rice)
- 1 1/2 cups low-sodium vegetable or chicken broth (or water)
- 1 teaspoon butter or olive oil
- 1 teaspoon grated parmesan cheese (optional)
Instructions
Melt butter or heat olive oil in a small saucepan over medium heat.
Add the finely minced mushrooms to the saucepan.
Sauté the mushrooms for 2 minutes, stirring occasionally, until they soften and release some of their moisture.
Add the peas (fresh or frozen) to the saucepan with the mushrooms.
Sauté the peas and mushrooms together for another minute, stirring constantly.
Add the arborio rice to the saucepan with the vegetables.
Stir the rice for about 30 seconds to coat it with the butter and vegetables.
Pour in 1/2 cup of the low-sodium broth (or water) into the saucepan.
Reduce the heat to low and simmer gently, stirring frequently, until most of the liquid is absorbed.
Add another splash (about 1/4 cup) of broth and continue stirring as the liquid absorbs.
Repeat adding broth in small increments and stirring frequently, until the rice is very tender and creamy (about 20 minutes total cooking time). You may use 1 to 1.5 cups of liquid total. If you run out of broth, use hot water.
Taste the rice to ensure it is fully cooked. It should be soft with no chalky center.
If using, stir in the grated parmesan cheese until it melts into the risotto.
Remove the saucepan from the heat and let the risotto cool slightly before serving. It should be thick but easily spoonable.
Safety Notes
- Adult supervision required for all steps.
- Ensure mushrooms are minced very small to prevent choking hazard.
- Cool risotto to a safe temperature before serving to avoid burns.
Nutrition (per serving)
Calories: 120 kcal per serving
Protein: 4g
Carbs: 20g
Fat: 3g