Orzotto: The ultimate BLW food for your baby

Table of Contents

This is such a delicious recipe!

I love the fact that the recipe is a cross between a risotto and a pasta dish!

I have tried to keep things simple, usually a risotto takes a lot of time and patience! But I love the fact that this recipe doesn’t take up time, but has the same delicious taste as a risotto.

Orzo pasta is great! And I love to have this is my cupboard so that it can be pulled out for quick meals! It is also great for weaning recipes as you can start to introduce orzo pasta into meals to get baby used to lumpy textures!

I have stated that this recipe is suitable from 6 months old, you may want to cook and mash the peas beforehand as mentioned below!

This is a lovely recipe give it a go and let me know what you think!

Ingredient information

Orzo - Orzo is great for weaning, it can be good to use when you are getting your baby used to lumps.

Onion - This is a great base for the Orzotto, you could use a banana shallot if you had one of those.

Garlic oil - I have used garlic olive oil as I had this in my cupboard, you could use 1 garlic clove and olive oil instead if you didn’t have it.

Oregano - I have used oregano but you can used mixed herbs if you have those instead.

Vegetable stock cube - I have used a zero salt stock cube by Knorr, as I don’t add salt to my recipes.

Cheese - I have used mature cheddar cheese but you can use your hard cheese of choice.

Peas - If your baby is 6 months, you may want to cook the peas separately, mash them and add them to the Orzotto.

Lemon - Adds freshness to the Orzotto.

Black pepper - I only season with black pepper.

Serving suggestion

This is a great dinner or lunch option so could absolutely be served on its own, however if you wanted to add in some chopped broccoli or even serve broccoli on the side that would work well too!

Equipment used to help with this recipe

I have a great set of saucepans that have stood the test of time, I use them everyday and best of all nothing sticks to them, perfect for this orzotto recipe!

Small airlock containers are perfect for portioning the orzotto for freezing or storing in the fridge. Or if you wanted to use larger airlock container to store all the orzotto I find this one great!

Storage instructions

The great news is this can be frozen, so you can portion it up into air lock containers or even make a larger batch by doubling the ingredients and storing in the same way for up to 3 months in the freezer! Or if you just wanted to refrigerate you could keep in the fridge for up to 3 days in air lock containers.

Recipe | Orzotto

Ingredients

Makes 4 portions

• 100g orzo pasta

• 1 medium onion, diced

• 1 tablespoon garlic olive oil

• 1 teaspoon oregano

• 1 zero salt vegetable stock cube

• 40g mature cheddar cheese, grated

• Handful frozen peas, (cook and mash from 6 months old - whole from 12 months)

• 1/4 lemon, juice

• 500ml hot water

• black pepper

Instructions

• Start by heating your olive oil in a saucepan, add in the onion and cook for 10 minutes on a medium heat until softened and starting to brown.

• Add in the orzo, and stir through, sprinkle in the stock cube, oregano, peas and add in 250ml of the hot water and stir.

• Cook the pasta on a medium heat until all of the water has absorbed.

• Add in the rest of the 250ml of hot water, stir and cook for 15 minutes until thick and creamy.

• Add in the grated cheese and stir through, squeeze over the lemon juice with a grind of black pepper and stir.

• Serve immediately.

Hope you and your family enjoy!

You could easily make this recipe vegan by choosing your vegan cheese of choice! This would make the recipe dairy free as well!

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