AK'S CARROT CHEESE AND TOMATO RISOTTO

Carrot, Cheese and Tomato Risotto

This is for babies aged 9 to 12 months, it makes 4 portions, it takes 20-25 minutes to cook and it is suitable for freezing.

Ingredients:  4og (1 1/2oz) chopped onion

25g (1oz) unsalted butter

100g (4oz) long grain rice

150g (5oz) carrots peeled and sliced

300ml (10floz) boiling water

3 ripe tomatoes (approximately 200g/ 70z), skinned, deseeded and chopped

50g (2oz) grated Cheddar cheese

First saute the onion in half the butter until softened. Then stir in the rice until well coated and add the carrots. Pour the boiling water all over and bring back  to a boil. Cover the pan with a lid and simmer for 15-20 minutes until the rice is cooked and the carrots are tender. If necessary, top up with extra water.

Meanwhile, melt the remaining butter in a small pan, add the tomatoes and saute for 2-3 minutes until mushy. Stir in the cheese until melted. The water from the rice should have been absorbed but, if not, drain off any excess. Stir the tomato and cheese mixture into the cooked rice.

Set aside portion and serve lukewarm. Store remaining portions.

*** you can add other vegetables such as peas or butternut squash to add variation.