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Recipe
Baby-friendly Courgette and Goat’s Cheese Pearl Barley Risotto
Preparation time
10 minutes
Total Time
1 hour 15 minutes
Difficulty
Easy
Serves
4
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
- 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.
- 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.
- 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.
- Add pearl barley, vegetable stock and water then cook 45 min/100°C//speed Stirring
- Add goat’s cheese and reserved courgettes then stir gently until combined. Serve hot, ensuring the temperature is suitable for your baby before serving.
- Chop and sauté garlic in the frying pan.
- 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.
- Chop and sauté onion in the frying pan.
- Add pearl barley, vegetable stock and water then cook for 45 minutes in medium heat.
- Add goat’s cheese and reserved courgettes then stir gently until combined. Serve hot, ensuring the temperature is suitable for your baby before serving.
