Cabbage and Shrimp Cream Risotto for Babies
Nutrient-Rich! Make a Creamy Cabbage and Shrimp Risotto for Babies Aged 12 Months and Up
A wholesome one-bowl cream risotto packed with cabbage and shrimp, perfect for babies from 12 months to two years old. This recipe is not only great as a baby food but can also help prevent constipation in growing children.
Ingredients- 1/6 head of cabbage
- 1 king oyster mushroom
- 1/4 each of red and yellow bell peppers
- 1/2 onion
- 1 handful of shrimp (about 10-12 pieces), fresh or frozen
- 1 pack of bacon (sliced)
- 3 cups of milk (approx. 600ml)
- 2-3 slices of cheese
- 2.5 bowls of cooked rice (approx. 400g)
- 1.5 Tbsp oyster sauce (omit for babies under 1 year old)
- 1 Tbsp cooking wine (e.g., Mirin)
Cooking Instructions
Step 1
First, dice the bacon into small, bite-sized squares. Cutting them into smaller pieces will make it easier for your baby to eat.
Step 2
Finely mince all the vegetables (cabbage, king oyster mushroom, bell peppers, onion). The cabbage will shrink significantly when cooked, so don’t hesitate to use a generous amount! If your child is a picky eater, this is a great way to sneak in extra veggies.
Step 3
Heat a pan over medium heat and add the diced bacon. Cook it until it turns golden brown and renders its fat. You don’t need to add any extra oil, as the bacon fat is sufficient for sautéing.
Step 4
Once the bacon fat has rendered, add all the minced vegetables (cabbage, king oyster mushroom, bell peppers, onion) to the pan at once. Stir continuously with a spatula and cook until the vegetables soften and their volume reduces by about half.
Step 5
When the vegetables are partially cooked, add the shrimp and 1 tablespoon of cooking wine (Mirin). The cooking wine helps to eliminate any fishy smell from the shrimp. Stir and cook until the liquid from the wine has mostly evaporated and is absorbed into the ingredients.
Step 6
Once the vegetables and shrimp are well sautéed and the cabbage looks slightly translucent and yellow, pour in 3 cups of milk (approximately 600ml). This will form the creamy base of your risotto.
Step 7
Bring the milk to a gentle simmer, then reduce the heat to medium-low. Add the 2.5 bowls of cooked rice (about 400g) and stir well to prevent the rice from clumping. Allow it to cook and thicken.
Step 8
Continue to stir the risotto occasionally as it simmers, allowing the rice to absorb the milk and reach a thick, creamy consistency. Once it’s the desired thickness, stir in 1.5 tablespoons of oyster sauce to season. (Note: When my baby was around one year old, I omitted the oyster sauce and relied solely on the natural sweetness and creaminess of the milk. Adjust seasoning based on your child’s age and preferences.)
Step 9
Turn off the heat and add 2-3 slices of cheese. Stir until the cheese is melted and fully incorporated, adding richness and a smooth texture. (Optional tip: For an even richer and more flavorful risotto, you can stir in one egg yolk at the end.)
Step 10
Your nutritious one-bowl ‘Cabbage and Shrimp Cream Risotto’ is now complete! It’s a favorite from 12 months to two years and beyond. The abundant cabbage is great for little ones who might be experiencing constipation, and the shrimp adds a delightful texture. Enjoy a delicious and healthy mealtime with your child!
