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Popper: risotto with peas 10-12 months
Let your child slowly get used to unpurged food with this creamy risotto with peas.
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Ingredients
Directions
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Chop the shallot. Heat the oil and fry the shallot for 3 minutes in a small pan with a thick bottom.
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Add the rice and basil or Italian herbs and scoop.
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Pour in the stock or the water and mix in the peas. Leave to cook gently for 15-20 minutes without the lid on the pan.
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Spoon the rice regularly and add a dash of broth or hot water.
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Mix the cheese with the rice. If necessary, have a fork with a fork.
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Nutrition
180Calories
Sodium5% DV110mg
Fat11% DV7g
Protein14% DV7g
Carbs7% DV21g
Fiber12% DV3g
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