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Home > Recipes > Vroomy Mushroomy Risotto recipe (dairy free)

Vroomy Mushroomy Risotto recipe (dairy free)

Vroomy Mushroomy Risotto recipe (dairy free)

Vroom vroom is that the thyme?! An easy, super speedy mushroom risotto for babies, made with yummy coconut milk + basmati rice.

Serves
4
Prep
5 min
Cook
20 min
From 7-9 months
Vegetarian Vegetarian
Soya free Soya free
Dairy free Dairy free
Nut free Nut free

Ingredients

Method

  • 120g uncooked basmati rice
  • 300g mushrooms
  • 140g white onion (1 large onion)
  • 1x small garlic clove
  • 300ml coconut milk
  • 1 low salt stock cube
  • Pinch of thyme

Ingredients

Method

  1. Cook rice as per packet instructions
  2. Add diced onion + garlic to oil in a pan over a medium heat - cook until transclucent
  3. Add the diced mushroom, cook until the mushrooms are soft
  4. Add the milk to the vegetables + sprinkle the stock cube in.
  5. Add rice + thyme and stir over a medium heat for 2 minutes.
  6. Blend down for little ones from 7 months

Fun for little ones!

Little ones will love to explore the texture of the mushrooms before they’re chopped. Talk about the umbrella shape, the brown gills and the velvety texture to really engage your little one’s senses

Yummy for older ones

Serve without blending for little ones 10 months + older

Handy tips

Add mashed cannellini beans for extra fibre and protein! Try to use a plant-based milk with added vitamin D, calcium, vitamin B12 and iodine

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Prep
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Cook
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