Homemade recipe

Turkey & vegetable risotto

If you are preparing this recipe for a baby unable to tolerate whole cows' milk, please read the special cautionary notes below.

Green tick

Gluten free

Blue tick

No added soya

Red tick

No added egg

Ingredients:

  • 120g (4oz) boneless turkey breast
  • 90g (3oz) onions, finely chopped
  • 150g (5oz) tomatoes, skinned (tinned)
  • 420g (14oz) potatoes, peeled
  • 300g (10oz) rice, cooked 60g (2oz) margarine*
  • 150g (5oz) tinned unsalted sweetcorn drained

Please note:

Remember not to add salt to any of your baby's recipes. Please check ingredients carefully as some products may contain allergens that you are unaware of. For example, processed meats may contain milk proteins, and some vegetable oils and margarines can contain soya.

*If your baby is following a milk free diet, please make sure the margarine you use is milk free. Vegetable oil can be used as an alternative.

Method:

  • Chop the turkey, onions, tomatoes and potatoes into small pieces, place in a saucepan and boil.
  • Cover and cook gently for 30 minutes and then add the rice and sweetcorn.
  • Cook for a further 15 minutes until the rice has absorbed the water.
  • Add margarine and mash to serve.
  • Makes multiple servings. Just freeze the remaining food into portions appropriate for your baby. Can be kept in the freezer for a maximum of 3 months.

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