One Handed Cooks

Allie Grant, Jessica Beaton and Sarah Buckle

Penguin Random House Australia

Viking

ISBN: 9780670079018

 

“Nothing beats a traditional risotto, but spending 20 minutes at the stovetop, stirring, just isn’t always possible. This baked version is still wonderfully creamy, but gives you time to relax and put your feet up, or more realistically help with homework or building that Lego masterpiece.” (p.230-231)

 

S e r v e s 2 a d u lt s , 2 to d d l e r s , 2 b a b i e s

P R E P T I M E 15 minutes

C O O K I N G T I M E 40 minutes

1 tablespoon olive oil

1 onion, finely diced

¼ leek, white part only, thinly sliced

1 clove garlic, crushed

1½ cups (300 g) Arborio rice, rinsed

1 tablespoon salt-reduced tomato paste (puree)

2 cups (500 ml) salt-reduced vegetable stock or homemade vegetable stock (see page 240)

400 g tin no-added-salt chopped tomatoes

1 carrot, coarsely grated

1 zucchini (courgette), coarsely grated

185 g tin tuna in spring water, drained

½ cup (40 g) finely grated parmesan (optional)

Small handful of flat-leaf parsley, finely chopped

 

1. Preheat the oven to 200°C (180°C fan-forced).
2. Heat the oil in a large, heavy-based ovenproof saucepan over medium heat. Add the onion, leek and garlic and cook, stirring, for 5 minutes or until softened. Add the rice and cook, stirring, for 1 minute. Add the tomato paste and stir to coat the rice.
3. Add the stock, 2 cups (500 ml) water and the tomatoes to the pan and bring to the boil. Stir through the carrot, zucchini and tuna. Cover with the lid or two tight layers of foil. Bake for 30 minutes or until the liquid is absorbed and the rice is cooked through.

 

F U S S Y E AT I N G T I P If your baby is refusing to be spoon-fed, adapt the meal so you can offer it as finger food. This risotto, for instance, can be rolled into little balls that are easy to pick up and munch on.

S TO R A G E Keep in an airtight container in the fridge for up to 2 days. Alternatively, freeze individual portions in freezer bags or airtight containers for up to 2 months.

A L L E R G I E S / I N TO L E R A N C E S Gluten: use gluten-free stock. Dairy: omit the parmesan.

‘Extracted from One Handed Cooks by Allie Gaunt & Jessica Beaton with photography by Sarah Buckle, Viking, RRP$39.99