Leek, salmon and pea risoni risotto

(serves 3)

Now my little toddler has finally started to feed herself (after a successful enticement with yoghurt and fruit), I've been thinking of what to make that we can eat as a family, has plenty of vegetables and she can shovel in her uncoordinated (but improving) manner without making too much mess! This risoni risotto worked out pretty well as it sticks together whilst she's spooning it, and was faster to cook and less effort than regular risotto with Arborio rice and was pretty healthy and yummy too.

Prep time: 15 minutes

Cooking time: 40 minutes

Ingredients
1 leek
1 brown onion
250 g sweet potato, peeled
1 small (100g) zucchini
1 piece (300g) salmon, clean and scaled
700mL home-made (or bought) chicken stock
1 cup (200g) risoni
1/2 cup (60g) frozen peas 
1/4 cup Parmesan cheese, plus extra for serving
salt and pepper

Method
1. Finely dice the leek, brown onion, sweet potato and zucchini.
2. Bring the chicken stock to the boil in a saucepan, then add the zucchini and sweet potato to cook for five minutes. Remove the zucchini and sweet potato.

3. Bring the stock back to the boil, then place the salmon in. Bring the stock back to the boil then turn off the heat and poach for 15 to 20 minutes. Set aside and cool.
4. In a deep fry pan, heat a tablespoon of olive oil, then add the leek and brown onion and sauté for a few minutes until brown. Add in the risoni and mix through. Add in half the stock and stir regularly until absorbed, then add in the remaining stock and cook until the pasta is al dente. 

5. Add in the zucchini, sweet potato, salmon and frozen peas and stir through to reheat. Add salt and pepper and Parmesan cheese to taste.
6. Serve warm.

Food for the big and little kid at home