Love your newsletter so far! Would love to hear a bit more specifics on how to adapt this recipe for an under 1 year old. Would you just make the peas as a side? Or make the risotto with low sodium broth and set aside a portion pre cheese? Thanks!
Hi Jen! Thanks! And great question! You've got the right instincts. if you're making it for an under-1 diner, use low sodium broth, omit the cheese, chop that chard extra finely and defrost and smash the peas with the back of a fork before adding them. I don't think you need to serve the peas separately, unless you'd like to, and they're really lovely folded into the rice. You might also consider letting it cook on the longer end of the spectrum (20-25 mins in the oven rather than 15) to make sure it's nice and soft. Even on the soft side it's really delish for adults (with a bit of Parm and salt added, of course!)
We made this just for us and our daughter, and it was perfect! She kept going back for more handfuls, so I think it was a success. Thanks for the extra advice.
My 2 year old called this dish “so yummy” (even though she picked out all the peas) and 13 month old polished off two bowls (yelling loudly for “mo!” between servings)
Yes absolutely! Are you looking for more baked/casserole-y recipes in particular? And instead of leeks, you can use basically any alliums: yellow onions, shallots, green garlic, etc.
Love your newsletter so far! Would love to hear a bit more specifics on how to adapt this recipe for an under 1 year old. Would you just make the peas as a side? Or make the risotto with low sodium broth and set aside a portion pre cheese? Thanks!
Hi Jen! Thanks! And great question! You've got the right instincts. if you're making it for an under-1 diner, use low sodium broth, omit the cheese, chop that chard extra finely and defrost and smash the peas with the back of a fork before adding them. I don't think you need to serve the peas separately, unless you'd like to, and they're really lovely folded into the rice. You might also consider letting it cook on the longer end of the spectrum (20-25 mins in the oven rather than 15) to make sure it's nice and soft. Even on the soft side it's really delish for adults (with a bit of Parm and salt added, of course!)
We made this just for us and our daughter, and it was perfect! She kept going back for more handfuls, so I think it was a success. Thanks for the extra advice.
Yay! So happy to hear!
The gift guide for hosts is fantastic!!!! Inspiring and useful and great price points. !
So glad you found it helpful, Susan! :)
Yum - delicious looking recipe. Will cook this week. I'll add fresh peas - as I live in New Zealand. 😊🫛
Sounds delicious! I'll definitely try this recipe.
Let us know how it turns out!
When I do it I'll share how it went!
My 2 year old called this dish “so yummy” (even though she picked out all the peas) and 13 month old polished off two bowls (yelling loudly for “mo!” between servings)
Oh man, it doesn't get better than that! So glad you guys enjoyed it (axed peas notwithstanding)
can we have more recipes like this please -- any suggestions for something other than leeks?
Yes absolutely! Are you looking for more baked/casserole-y recipes in particular? And instead of leeks, you can use basically any alliums: yellow onions, shallots, green garlic, etc.