Rice is a highly recommended food for all ages because of its properties and nutrients. Today I prepared a recipe for the little ones, a banana risotto. Italian risotto is a creamy and soft rice ideal for those little ones who are in the transition from purées to a whole meal although after trying it I dare say you should make a little more for yourself aswell, because it's delicious.
Prep time: 10 minutes
Cook Time: 25 minutes
1 bunch of spring onions
1 piece of root ginger, 1 inch, peeled and grated
2 tbsp cooking oil
2 drops toasted sesame oil
1/4 tsp allspice
1 fresh green chilli, deseeded and finely sliced
150g arborio rice
500ml vegetable stock
salt & freshly ground black pepper to taste
1 large banana
1. Gently saute the spring onions and ginger in cooking oil and sesame oil for 2-3 minutes.
2. Add the allspice, green chilli and rice. Stir well to coat with the oils. Add enough stock to just cover the rice and stir well. Simmer gently, stirring frequently. When almost all of the liquid is absorbed add more stock. Continue adding the stock in stages and stirring until it is absorbed. Add the salt and pepper.
3. Peel and slice the banana and stir into the rice. Continue cooking for a further 5 minutes until the rice is tender, the liquid has been absorbed and the risotto is quite creamy and then serve.