- In a large frying pan, sauté the onion, courgette and carrot in the olive oil for 5-6 minutes, until soft.
- Add the rice and stir to combine for 2 minutes.
- Stir in the tomatoes and slowly add the hot stock. Cover and simmer for 20-25 minutes until the rice is tender. Adding a little more water if necessary.
- When the rice is cooked and tender, the baby risotto is ready to be served.
As baby is growing older, and to make the risotto more palatable for the whole family, a low salt stock can replace the water in this recipe.