This is a perfect way to get your children eating rice when they find it difficult to use a spoon. Fussy feeders will enjoy feeding themselves and the flavour possibilities are endless. This recipe is for a simple mushroom risotto which you can make into small balls. You can use any leftover risotto you like.
Serves 4 or more
2 tbsp oil
2 garlic cloves, crushed
1 onion, finely diced
2 cups arborio rice
4 cups reduced salt stock or water
2 cups diced mushroom
3 frozen spinach cubes or 2 cups chopped fresh spinach
1 cup grated parmesan
1 cup breadcrumbs (or gluten-free alternative, such as corn crumbs)
- Heat a pan over a medium-low heat. Add half the oil and pan-fry garlic and onion. Add rice and lightly pan-fry, then add 1/2 cup stock/water and stir until absorbed. Keep adding stock a bit at a time until rice is cooked.
- While rice is cooking, heat a separate pan, add remaining oil and fry mushrooms until lightly brown. Add spinach and cook until mushrooms are tender and water from the spinach has evaporated.
- When rice is cooked, add in spinach, mushrooms and parmesan. Stir through.
- Place risotto in a shallow dish and let it cool in the fridge.
- To make the risotto balls, lightly whisk eggs with a fork and place crumbs in another bowl.
- Scoop out a golf ball-size handful of rice mixture, dip into the eggs and then dip into the breadcrumbs. Mould in your hands.
- Place into a lined tray and repeat. Spray with oil spray.
- Preheat oven to 200 degrees Celcius or 180 degrees Celsius fan-forced. Cook risotto balls for 15 minutes or until golden brown.
Recipe via The Healthy Mummy
Stacey has 10 years experience in both print and digital media. Her many roles in the Australian media industry include being a freelance web editor for several women’s lifestyle magazines, editor and social media manager for leading fashion and beauty website, 2threads.com and deputy chief sub editor of madison magazine. She has also worked on The Sydney Morning Herald, The Sun-Herald and the Canberra Times.