I thought I would share one of my easy baked risotto recipes that is super simple and toddler friendly. I was inspired to share this recipe after a friend of mine asked what I whip up my toddlers for lunch and dinner. She stated that she was a ‘jar girl’ – that she often just used jars to create her families dinner and didn’t want a recipe that was too involved. I think that there is nothing worse then spending a whole lot of time in the kitchen only to have your toddler turn up their nose and refuse to eat it {I hate binning food}. So this recipe is a hit if your toddler loves sausages and rice {and most toddlers do}.

This recipe is also great for little ones who want to eat themselves – even those are inclined to use their hands rather then a spoon or a fork. The rice will be nice and sticky with the addition of parmesan cheese, the sausages can be sliced into manageable pieces, you might want to prick the tomatoes {if they haven’t already popped so that the hot juices don’t burst onto them}, and they might not even notice the wilted spinach.

OVEN BAKED RISOTTO WITH SAUSAGES, SPINACH AND CHERRY TOMATOES

1 cup of alborio rice

1 cup of chicken stock {you may need a little extra, but you can use water if need be}

1 cup of white wine

1 brown onion

1 cup of cherry tomatoes

600 grams of pork sausages

1/4 cup of parmesan cheese

1 teaspoon of dried chilli

1 packet of baby spinach

Olive oil

salt and pepper

Preheat your oven to 180 degrees.

Place an oven dish on the stove top over a medium heat. Drizzle with olive oil and then add your diced onion and the sausages. Once the sausages have browned add your rice, tomatoes, chilli and fennel seeds. Toss for a minute or two before adding the white wine and cooking off for a minute. Add the chicken stock and then place in the oven for 20 minutes.

Remove the risotto from the oven. Add in your baby spinach and parmesan cheese, mix through. Depending on how much liquid has evaporated, you may need to add a little extra chicken stock {1/4 cup or water} so that it won’t dry out too much. Return the risotto to the oven until the spinach has wilted. Serve.

 

Do you make a mean baked risotto? What flavour combinations to you make? If you whip up one of my recipes, I would love for you to share it on social media. Don’t forget to use the hashtag #goodfoodweek.