Spinach and Carrot Risotto with Basil (baby puree, 4 months +)

I have a particular fondness for this recipe. I created it for my eldest son when he was about 5 months old and entered it into a competition run by Cow and Gate. It ended up winning my husband and my a lovely honeymoon!

If the basil taste is a little much for your baby, just leave it out!

Ingredients:

75g frozen spinach

2 large carrots, peeled and diced

50g baby rice

2 tsp apple juice

4-6 fresh basil leaves, finely chopped

Method:

1: Mix the baby rice and the apple juice.

2: Boil the carrots in a pan of water for 10 minutes until soft.

3: Turn the heat off the carrots and add the frozen spinach.

4: Leave for a couple of minutes and then strain the vegetables (you could add some of this liquid to the mixture at the end if it’s a little thick).

5: Whizz the carrots and spinach up in a food processor and then add the baby rice mixture and the basil.

6: Blend until smooth, add some extra liquid if necessary before serving.

Pop leftovers in an ice cube tray and freeze for easy-peasy meals.

 

Frozen Spinach – I’m Sure Popeye Would Approve

Frozen spinach is a firm staple in my kitchen – full of vitamins and iron (although not in an easily absorbable form), it can be popped into so many dishes to add an extra veg kick! As you can add as little or as much as you want to your recipes, the flavour needn’t be overpowering for little palates, and the amount you use can be built up over time.

Although you can’t use it in salads, it’s really handy to have in and because frozen spinach goes through a flash-freezing process that preserves it within hours of being picked, it actually retains more of its vitamin C content than fresh spinach!

I buy the leaf rather than the chopped variety and add it to pizzas, pasta sauces, stews, baby food, risottos… It’s really yummy added to fried up leftover potatoes! One of my favourite uses for frozen spinach is to use it instead of basil to make a pesto sauce.