Baby Beetroot Risotto Recipe

50g white basmati rice
75g cooked beetroot
1 tsp cream cheese
1 sprig fresh thyme

Blitz the cooked beetroot until blended but still chunky (or any texture you so desire).

Cook the rice as per the packet instructions, ensuring it is fully cooked and soft.

Drain the rice and add back in the pot with the blitzed beetroot.

Stir in the cream cheese and fresh picked thyme leaves.

Bring all the ingredients together and then mash or blitz or leave as is depending what stage your little eater is at.

Makes enough for plenty of leftovers which would be fine to freeze.

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