Jottage from Cambridge: Tomato and Mozzarella Risotto

I gave Tristan some of last night's dinner for lunch today. Although I probably can't claim to be 'weaning' him any more (he's been on solids for over 6 months now) some meals still leave me on the verge of tears. I am never sure how much he's going to eat and sometimes all he wants are bananas and yogurt. He'll always eat cheese and apple on toast (River Cottage Baby & Toddler) but I can't really guarantee that he'll be tempted by a spoonful of something which Theo and I have found appetising the previous evening. It was with some trepidation that I gave him some of the tomato and mozzarella risotto. I blended it up a bit and made sure the yogurt container and fruit bowl were well out of sight. I'm happy to say that he did quite like it, though perhaps not as much as me and Theo.

I adore making risotto as it only takes half an hour on the stove and you can't really go wrong - as long as your saucepans are non-stick. However this recipe from River Cottage Veg really beat every other risotto I've ever made. I was all ready to make the roast tomato sauce but didn't realise that the tomatoes needed to be in the oven for an hour, and all of us were famished. So I used passata instead and cut up a couple of really delicious tomatoes and plonked them in the pot. I added a bit of marjoram and thyme that I had in the cupboard and cut up some Basics mozzarella. The end result was deliciously creamy, and I am not going to bother making any other kind of risotto for a while.