Recipe: Salmon risotto, parsnips & broccoli – Stage 3: 10 months +

Classic Italian meal delicately spiced for an Indian twist.

Heat the oil in a pot, add the onion and stir-fry on medium-low heat for 4-5mins until soft and golden. Add the ginger, garlic, nutmeg, cumin, black pepper and the curry leaf. Lightly cook the spices for 30secs-1min.

Add the rice to the pot, fold into the spices, and pour over the stock. Bring to the boil and simmer (covered) on a low heat for 15-20mins until creamy and tender.

Whilst the rice is cooking, steam the vegetables in a steamer or in the microwave by placing the parsnip and broccoli in a microwavable dish and adding 2 tablespoons of water.

Cover the dish with either a lid (leaving a small vent) or cling film (piercing a few holes), and steam in the microwave on high for 1½-2mins until tender. Once cooked, drain the excess water and leave aside.

Next place the salmon in a microwavable dish, gently rub the butter into the fillet and spoon over the milk. Poach in the microwave (covered leaving a small vent) for 2-3mins until the fish is flaky and cooked through. Check half way to ensure the fish is not being overcooked.

Once the rice is cooked, add the steamed veggies and flake in the salmon ensuring there are no sneaky bones left in the fillet. Combine together for a delicious, aromatic meal.

Recipe from Zainab Jagot Ahmed – baby food blogger and author of Indian SuperMeals: Baby & Toddler Cookbook, the UK's first Indian baby food cookbook available to buy for tablets, smartphones and desktops from Amazon (£4.79). Printed edition to be released in 2014.


Want to see more recipes like this? Why not try banana & blueberry raita dessert

Total preparation and cooking time: 30-35mins

Makes 5-6 servings

Suitable for freezing


1 tbsp. olive oil

1 small onion - peeled, chopped

¼ tsp. minced ginger

½ tsp. minced garlic

Pinch of ground nutmeg

Pinch of ground cumin

Pinch of ground black pepper

1 curry leaf
100g (3½ oz.)

Arborio risotto rice – washed, drained

750ml (1¼ pint) of hot vegetable or fish stock – baby-friendly

60g (2½oz) parsnip – peeled, washed, cubed

60g (2½oz) broccoli florets – washed, chopped (no stems)

1x100g (3½oz) salmon fillet (skinless, boneless) - washed

1 tsp. unsalted butter- softened

2 tbsp. of whole milk

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