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