Joe Wicks’s family weaning recipe: Cheesy pea quinoa risotto

If you’re struggling to find time to make a meal for baby and for yourself, try this yummy cheesy pea quinoa risotto weaning recipe from Joe Wicks’s Wean in 15 that the whole family can enjoy.

  • Total time

    30 minutes

  • Prep time

    5 minutes

  • Amount

    One adult and one baby portion

  • Ingredients
    • 1 tbsp unsalted butter or olive oil
    • 1 small onion (finely chopped)
    • 1 clove garlic ( minced)
    • 100g quinoa
    • 600ml hot homemade stock (see pages 230 and 231) or water 130g
    • frozen peas (defrosted)
    • 80g cheddar (grated) a squeeze of lemon and a handful of chopped herbs
    • to finish (optional)

Joe Wicks, bestselling cookbook author and proud dad, has drawn on his own experience of weaning his daughter Indie and the expert guidance of a leading registered nutritionist for Wean in 15, a collection of one hundred tasty recipes for every age stage. Wean in 15 is also packed with expert advice to make weaning a happy and enjoyable time for the whole family. This yummy risotto is a weaning recipe for babies aged 7 months and up that will work just as well as a family meal.  Joe says, ‘Risottos are awesome for adding in any veg you fancy. This one tastes yummy with the cheese. I think you and your baby will enjoy it!’

 

Melt the butter or heat the oil in a medium saucepan over a medium heat. Add the onion and garlic and gently fry until soft and translucent. 

 

Add the quinoa, stirring to coat it in the mixture. Add in the hot stock, a ladle at a time, waiting for each ladleful to evaporate before adding in the next.

 

When you have roughly one ladle of stock left, add in the peas and cheese along with the remaining ladle of stock. Stir until creamy and the cheese has melted into the stock. Remove from the heat and add the optional lemon juice and herbs now if you like. 

 

Keeps for 2-3 days covered in the fridge.