Baby-friendly Courgette and Goat’s Cheese Pearl Barley Risotto

Ingredients:

  • 2 Organic Morado Garlic
  • 50 g Organic Extra Virgin Olive Oil
  • 400 g courgettes, washed, diced (2 cm)
  • 5 g fresh mint leaves, washed, roughly chopped
  • 1 dried Organic Bay Leaves
  • 1 pinch ground Organic Black Pepper
  • 100 g Organic Red Onion, quartered
  • 250 g Organic Pearl Barley, rinsed, drained
  • 40 g vegetable stock paste, homemade (see tips)
  • 850 g water
  • 120 g goat’s cheese, cut in pieces (1 cm)

Methods

  1. Place garlic and 30 g oil in mixing bowl then chop 3 sec/speed 8. Scrape down sides of mixing bowl with spatula then sauté 3 min/120°C/speed 1.
  2. Add courgettes, mint, bay leaf and pepper then cook 7 min/120°C//speed Stirring. Transfer to a bowl, remove bay leaf and set aside.
  3. Place onions and remaining 20 g oil in mixing bowl then chop 5 sec/speed 5. Scrape down sides of mixing bowl with spatula then sauté 3 min/120°C/speed 1.
  4. Add pearl barley, vegetable stock and water then cook 45 min/100°C//speed Stirring
  5. Add goat’s cheese and reserved courgettes then stir gently until combined. Serve hot, ensuring the temperature is suitable for your baby before serving. 
  1. Chop and sauté garlic in the frying pan.
  2. Add courgettes, mint, bay leaf and pepper then cook for 7 minutes at medium heat. Transfer to a bowl, remove bay leaf and set aside.
  3. Chop and sauté onion in the frying pan. 
  4. Add pearl barley, vegetable stock and water then cook for 45 minutes in medium heat. 
  5. Add goat’s cheese and reserved courgettes then stir gently until combined. Serve hot, ensuring the temperature is suitable for your baby before serving.

THE INGREDIENTS

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