FAMILY SEAFOOD RISOTTO
Two pans this time. One delicious family dinner.
Usually at The Tiny Feast Co. we’re all about cooking once and making simple adaptations along the way. But sometimes, two pans just make more sense.
For this seafood risotto, I cook the grown-up and Tiny Feaster versions separately. It makes it easier to manage the wine, salt levels and, importantly, individual fish and shellfish allergens for little ones.
Important: Introduce fish and shellfish allergens appropriately for your baby, particularly before serving a mixed-seafood dish.
Makes 2 adult portions and 3 - 4 Tiny Feasts
Family Seafood Risotto
Two pans this time. One delicious family dinner.
Usually at The Tiny Feast Co. we’re all about cooking once and making simple adaptations along the way. But sometimes, two pans just make more sense.
For this seafood risotto, I cook the grown-up and Tiny Feaster versions separately. It makes it easier to manage the wine, salt levels and, importantly, individual fish and shellfish allergens for little ones.
Important: Introduce fish and shellfish allergens appropriately for your baby, particularly before serving a mixed-seafood dish.
Tiny Feaster Risotto
Ingredients
25g unsalted butter
1 small onion, finely chopped
1 tsp garlic purée
120g risotto rice
Approx. 600ml very low-salt chicken or fish stock
100g cooked cod, carefully checked for bones and flaked
130g cooked broccoli, finely chopped
15g Parmesan, finely grated
¼ tsp black pepper
1 tsp lemon juice
Small handful fresh parsley, finely chopped
Method
Melt the butter in a saucepan and gently cook the onion and garlic until completely soft and translucent.
Add the risotto rice and stir for a minute or two until every grain is coated in the buttery onion mixture.
Begin adding the warm, very low-salt stock a little at a time over a medium-low heat, stirring regularly and allowing each addition to be absorbed before adding more.
Continue until the rice is completely tender and you have a lovely creamy risotto consistency.
Stir through the flaked cod, cooked broccoli, Parmesan, black pepper, lemon juice and parsley. Heat everything thoroughly before serving.
Allow to cool and adjust the texture and size of the fish and vegetables for your Tiny Feaster’s age and stage.
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Grown-Up Seafood Risotto
Ingredients
50g butter
1 large onion, finely chopped
2 tsp garlic purée
180g risotto rice
180ml dry white wine
Approx. 600ml fish stock
Handful of cooked prawns, chopped
100g cooked broad beans
60g Parmesan, finely grated
1 tsp black pepper
1 tsp lemon juice
Handful fresh parsley, chopped
Knob of butter, to finish
For the seafood topping
Cooked octopus, sliced
4 large scallops
Butter, for frying
Method
Melt the butter in a large, wide saucepan. Add the onion and garlic and gently sauté until beautifully soft.
Stir in the risotto rice and cook briefly until coated in the butter.
Pour in the 180ml white wine, stir and allow it to bubble away and reduce before beginning to add your stock.
Add the warm fish stock gradually, stirring regularly and allowing the rice to absorb the liquid between additions.
Once the rice is tender but still has a little bite and the risotto is thick and creamy, stir through the prawns, broad beans, Parmesan, black pepper, lemon juice and parsley.
Finish with another knob of butter for an extra glossy, creamy risotto.
Finish the seafood
I managed to find some cooked octopus in Lidl, which worked brilliantly. I simply added it to a smoking-hot pan to get some lovely char and colour before serving.
For the scallops, melt some butter in a very hot frying pan and sear the scallops until beautifully caramelised and cooked through. Mine took around 3 minutes per side, depending on their size.
Slice them in half and arrange over the risotto alongside the charred octopus.
Make it your own
The best thing about this risotto is that the seafood and vegetables are completely flexible.
For Tiny Feasters: cod with broccoli works beautifully, but you could swap the broccoli for peas, cauliflower or finely chopped green beans.
For grown-ups: octopus is delicious but certainly isn’t essential. Try squid, king prawns, salmon or whatever good seafood you can get your hands on. Peas, broccoli or other seasonal greens can replace the broad beans too.
It’s a great example of where two pans actually make family cooking easier — the same style of dinner, but with complete control over allergens, seasoning and ingredients for your Tiny Feaster.
The Tiny Feast Co. — One meal. Two versions. The whole family fed
