Tomato Risotto & Risotto Balls
2012-08-06- Servings : 5-8 toddler
- Prep Time : 15m
- Cook Time : 30m
- Ready In : 45m
I received a sweet email along the lines of “…thank you my toddler just ate vegetables for the first time in 12 months…” then a few of these “…oh aren’t you sweet, thank you…” and “No, really, thank you…” etc. Anyway we got talking, and before I knew it a joke about Sunday fridge dregs turned into a challenge, and now here I am, taking up the challenge.
The challenge: Make something edible with my new friends fridge and pantry dregs.
Core ingredients: 1 carrot, 1 onion, 1/4 leek, 1 punnet of sad cherry tomatoes, 2 day old bread, parsley, 1 egg. I have access to any of her basic pantry items too.
Result: Tomato risotto suitable for her 9 month old, and crumbed tomato risotto balls for her 3 year old.
Harry had a risotto ball for dinner and loved it – Henry and I ate the rest, whoops.
Note: store bought stock generally contains added salt and gluten – in general homemade is best or check for gluten free specified, if required for allergy purposes.
Nutrition Note: Tomatoes are the most concentrated source of lycopene, an antioxidant that may help in the prevention of some cancers.
Join us on Facebook for other foodie bits and pieces.
Ingredients
Method
Recipe Comments
Post A Comment
Average Member Rating
(4.3 / 5)
7 people rated this recipe
More Recipes
- Random
- Popular
- Recent
-
Banana Pancakes
(4.7 / 5)
-
Oreo Pops
(2 / 5)
-
Lion Cake
(5 / 5)
-
Banana Toast for Babies
(3.2 / 5)
-
Fruit, Oat & Chia Mini Chews
(4.2 / 5)
-
Banana Apple and Cinnamon Muffins
(3.7 / 5)
posted by thegingerbreadmum.com on August 6, 2012
Love your idea of risotto balls – have to try them!
posted by Allie on August 7, 2012
Thanks hun, let me know how they go if you do end up making them x
posted by Jode on August 9, 2012
Allie, do you have any tips on when to take the risotto off the heat? I made your pumpkin risotto and although it was great as balls it was really too gluggy to eat…should it still be a little ‘wet’? I don’t eat risotto very often so a bit clueles as to how it is meant to be at final stage!!
posted by Allie on August 10, 2012
The pumpkin risotto is done in the oven, is that the one you did?
For the risotto on the stove, make sure the stock/water you are adding is hot (I will add that to the recipe). Also when you take it off the heat it should still be quite wet and the rice juuuuuust done as it will continue absorbing to the plate and when you stir through the cheese.
Two cups of arborio rice, adding one cup of liquid at a time until absorbed should take 25 – 30 minutes.
When freezing I add some water to the portions and sometimes I add water when reheating, keeps the mixture less gluggy.
I hope that helps?
Allie x
posted by christina on November 7, 2012
Would orzo pasta work?
posted by Jess on November 7, 2012
Hi Christina,
I’ve never tried using orzo pasta when making risotto although i’ve read that you can. It will likely cook in a quicker amount of time although won’t become as creamy and the balls probably won’t hold together. Please let us know how you go if you decide to use orzo pasta. Jx
posted by Jorine on October 31, 2013
Our son (16months) and we loved it!!
posted by Allie on November 4, 2013
Hi Jorine, we all love these risotto balls too, bursting with flavour. So glad you enjoyed them. Ax
posted by Becca on August 5, 2014
Hi, my 16 month old loved them (as well as my husband) but I’ll have to persist with my 3 year old who informed me that rice is white not orange.
posted by Kat on August 20, 2014
My 1 year old devoured the risotto balls. Was so easy to make…I used my electric pressure cooker…done in 7 mins! My new go to for daycare lunchbox ideas! Thanks!
posted by Mel on September 8, 2014
Kat – did you just throw all the hot stock in after the rice was added? I am starting to use my pressure cooker (stovetop) for risotto now too and need some guidance. Thanks
posted by Kat on November 17, 2014
Hi Mel,
I have just seen this message – sorry! I just added everything and turned it on! I think I may have done the sautée step then added it all. Will have to make it again – I forgot about these!
posted by Cannis on October 20, 2014
I would like to ask if I can use passata in replacement of using tomato puree? Are they similar in usage? Or passata will be too watery comparing to using tomato puree?
posted by Cannis on October 20, 2014
My previous post was referring to the tomato risotto ball.
posted by Meaghan on February 17, 2015
Has anyone used quinoa flakes instead of breadcrumbs to coat the risotto balls?
posted by Jess on February 17, 2015
Hi Meaghan, this will work well – quinoa flakes are a great alternative to breadcrumbs. Enjoy, Jx
posted by Debbie Carter on March 29, 2015
Hi there, just wondering if these can be baked in the oven instead of fried? If so, what temp and time would you recommend? Thanks 🙂
posted by Allie on May 20, 2015
Probably 200oC and I would turn them to brown evenly. Ax
posted by Heather on May 1, 2015
Could the risotto balls be frozen after I have done the breadcrumbs and fried?
posted by Allie on May 6, 2015
Yep they can.
posted by Holly on May 14, 2015
Tried this out tonight. My almost 1 year old wasn’t too fussed on the risotto for dinner, but will try her with fried balls tomorrow. Her daddy and I loved it as risotto AND as the fried balls. Will probably just do it all as balls next time around and freeze some. Yum!
posted by Christy on July 19, 2015
These look amazing and my two will love both options I’m sure. My 10 month old has a newly diagnosed egg allergy though, can I replace the egg with anything? In general what can I replace egg with for your recipes?
posted by Nicole on February 21, 2016
Yum, I’m making these tonight with my leftover risotto
posted by Kath on July 25, 2021
Hi there!
We are dairy free here ☺️ is it worth trying to make these into balls or is the cheese the secret to them holding together? Thanks!