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Pea Orzotto

This is a mid-week staple of mine and

one that the kids always polish off.
Frozen peas might seem like an
innocuous filler veg but they are

actually a great source of protein and
fibre. They are also brilliant for a baby
mastering their pincer grasp (which

generally occurs between
8 and 12 months).

If your baby isn’t great with texture

you can blend their portion and
top with milled rather than whole pine

nuts. If you are baby-led weaning you
might want to let the orzotto cool
slightly and then roll your baby’s
portion into balls.

Little Veggie Eats By Rachel Boyett

PREP: 5 minutes Toast the pine nuts in a large frying pan over a medium
COOK: 20 minutes heat. Keep stirring until they have a bit of colour on all
sides, which will take about 2 minutes. Remove from the
SERVES: 2 adults and a baby pan and set aside.
Best for 8 months+
Add the olive oil to the pan and heat. Add the onion and
4 tbsp pine nuts cook for about 5 minutes. Add the courgette and garlic and
cook or a further minute.
1 tbsp olive oil
1/2 onion, peeled and Add the orzo and stir for a minute, then add the stock. Bring
finely chopped to the boil and then turn down to a low simmer. Cook for
1/2 courgette, grated about 10 minutes, stirring occasionally until the orzo is
cooked (it will be soft with no crunch left to it).
1 clove of garlic, peeled
and chopped When the orzo is cooked, add the peas and cook for another
½ cup/100g orzo 3 minutes until the peas are cooked. Turn the heat off, then
stir in the cheese, if using. Top with the toasted pine nuts
1 1/2 cups/350ml low-salt stock and serve.
1 cup/140g frozen peas
Generous handful of grated
SUBSTITUTIONS:
cheese (leave out if I’ve used courgette in this recipe but you can switch this
dairy-free, or use 2 tbsp for ¼ head of cauliflower or broccoli, finely chopped,
nutritional yeast) depending on what’s available.

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