Spinach and Cheese Risotto

Just sticky enough to stay on the spoon, not too sticky to wipe off your tot’s satisfied chops. This is a super quick, super easy, iron-packed risotto recipe you and your toddler will both love. Perfect for babies aged 8 months and older, this recipe makes about 3-4 baby portions, depending on your little one’s appetite.



  • 1 litre of Stock Merchant Chicken Bone Broth, or Chicken Stock, or Vegetable Stock or Mushroom Stock
  • 1 cup of Aborio rice
  • 1/2 of a cup of Parmesan cheese, grated (or, as much or little as you like)
  • 1 to 1 and 1/2 cups of baby spinach leaves, chopped (frozen spinach works great too!)
  • A dash of olive oil


  1. Heat olive oil in a pan large enough to hold about 2 litres of water. Add rice and sauté until transparent, coating each grain in olive oil.
  2. A ladle at a time, add bone broth and simmer, adding each new label when the liquid has almost disappeared, stirring continuously.
  3. Before adding the last ladle, add spinach, then add the last of the liquid, continuing to stir.
  4.  When all the liquid has been absorbed into the rice and it’s looking creamy, remove from heat and stir through cheese.
  5. Stir rice until cool enough to serve.