Instant Pot Risotto

Name: Instant Pot Risotto
Ingredients: 1.5 cups Risotto rice; 1 Onion; 20 g Spinach (frozen) (defrosted in hot water); 1 Carrot (finely chopped); 1⅓ ltrs Water (boiled); 2 Vegetable stock cubes; 1 tsp Mixed dried herbs; 40 g Cheese, finely grated; 60 g Soft cream cheese; 2 tbsp Tomato puree

February 26, 2025

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Instant Pot Risotto

Toddler version of my risotto recipe, which omits pesto to avoid potential nut allergens.

Course Baby & Toddler Lunch

Servings 12 Toddler portions

Ingredients

1.5 cups Risotto rice
1 Onion
20 g Spinach (frozen) defrosted in hot water
1 Carrot finely chopped
1⅓ ltrs Water boiled
2 Vegetable stock cubes
1 tsp Mixed dried herbs
40 g Cheese, finely grated
60 g Soft cream cheese
2 tbsp Tomato puree

Instructions

Finely chop carrot, spinach and onion in the food processor
Dissolve stock cube in water
Add vegetables, stock, herbs and rice to Instant Pot and cook on high pressure for 12 minutes.
Release pressure immediately and stir through soft and grated cheese, and tomato puree.