I have kept it alcohol free so it can be served to children and adults. I make it for my 7 month old daughter simply by substituting ordinary stock cubes for baby "low salt" stock cubes.
You can also adapt it by throwing in any bits of veg that happen to be in the fridge, for example spinach, aubergine, mushrooms etc.
Ingredients:
Olive oil
300g Risotto Rice
500ml Vegetable Stock
400g Tin of chopped tomatoes
2 Red Peppers
1 Large a onion
3 Fresh Tomatoes
Parmesan Cheese to serve (optional)
Instructions:
1. Chop onion and peppers (use a food processor if you have one). Also chop fresh tomatoes if using.
2. Preheat oven to 180C. Heat oil in an oven proof pan on the hob.
3. Fry onions and peppers until soft, add rice, turn up the heat and fry for one minute.
4. Add tinned and fresh tomatoes along with 400ml of stock.
5. Season with black pepper, place lid on pan and cook in oven until the rice is soft (around 20 minutes)
6. Remove from oven, add remainder of the stock and stir. Serve in bowls topped with Parmesan if desired.
