Aubergine and Courgette Baked Risotto
My favourite cookbook of the moment is The Baby Led Weaning Cookbook. Anything I have made from this goes down well with both Robot and Dave. This recipe comes from this book, I have slightly adapted it here, but seriously go and buy the book! Here is loads more credit to Gill Rapley and Tracey Murkett.
- 500ml Veg Stock
- 2 tbs Olive oil
- 1 Onion chopped
- 2 garlic cloves
- 1 small Aubergine
- 1 medium Courgette chopped
- 250g Risotto rice
- Knob of butter (optional)
Heat the oven to 200C and put the stock in a pan. In a flameproof casserole dish, heat the oil and add the onion to fry till soft. Add the garlic and other vegetables until the start to soften too. Add the rice and stir to make sure all the grains have a coating of oil. Add the stock and bring to the boil. Cover the dish and put in the oven for 30 minutes, stir gently and add more stock if needed. Bake for another 10 minutes. Remove from the oven, check the texture of the rice, if cooked add the butter and stir. Cover the dish and leave it to rest a few minutes before serving.
This is a very tasty recipe and extremely easy to cook as it done in the oven, no stirring at the hob! I’d never made risotto this way before so it was a learning curve! Baby Robot loved it and scoops handfuls into his mouth. The aubergine was a bit rubbery for my liking but the courgette is a favourite!!
#ABC123 is a challenge I have set myself to complete 26 weeks of posts, every week a different letter of the alphabet. This week was the letter A