Tasty salmon risotto recipe

A great recipe to introduce your baby to oily fish. It's quick and easy for the whole family too.

Age: 12 months and older

Prep: 10 mins

Cook: 20 mins

Portions: 1

Ingredients

Preheat the oven to 200C, fan 180C, gas mark 5. Dice the onion and garlic.
Place the salmon in an ovenproof dish and bake for 15 to 20 minutes, until cooked through.

Instead of baking fresh or frozen salmon, you can use tinned salmon (drained) flaked into the risotto.

Meanwhile, heat the oil in a pan and add the onion and garlic. Cook for 1 minute. Add the rice, peas and water until the rice and vegetables are covered and stir.
Cover and simmer gently until the majority of the water has been absorbed and the rice is cooked, approx 10 minutes.
Bring a small saucepan of water to the boil, add the red pepper strips and cook for about 5 minutes until soft. You can microwave if preferred.
Check to see if the rice is cooked, if not, add more water and continue to simmer until cooked. Flake in half the salmon and combine well.
Chop or mince the cooked risotto to the desired consistency. Serve with the cooked red pepper sticks as a finger food.