Creamy No-Rice Shrimp Risotto (Oven-baked)

Creamy No-Rice Shrimp Risotto (Oven-baked)

Made entirely using a hands-off oven method so you don't have to spend to much time in the kitchen yet you get a healthy, delicious and nutritious family dinner in just 10 minutes of preparation time and one that can be served for baby-led weaning, 9-12 month old baby, toddlers, picky eaters and the whole family.

Course dinner, Lunch

Cuisine Italian-inspired

Diet Low Lactose

Fridge Life? 3 days

Freezable? Not really, will be mushy

Prep Time 5

Cook Time 25

Servings

Calories 569kcal

Author Dora

Equipment

Pyrex Bakeware and Storage Containers

Ingredients

Base

1½ cup bulgur wheat 300 g
3 cup stock (or water for babies under 1) 600 ml
1 onion
2 cloves garlic
½ tsp black pepper
2 tablespoon olive oil

Protein

12 oz shrimp 360g

Finish

2 oz parmesan cheese 60g
1 tablespoon olive oil

Lemon and Herb Flavoring

juice ½ small lemon
1 tablespoon chopped parsley
3 tablespoon chopped dill

Instructions

Heat the oven. Preheat the oven to 180°C / 350°F.
Chop the onion and garlic into small pieces.
Oven cook the bulgur. Place the bulgur in a roasting tin and add the chopped garlic, onion, olive oil and black pepper. Pour the stock over it (or water if for babies under 12 months), mix thoroughly and place in the oven for 20 minutes
Add shrimp. If using shrimp you add it in for about 5 minutes, until it turns pink. If you are using already cooked shrimp then just add them a minute before you are ready to take out the bulgur.
Make it creamy. After 20 minutes once the bulgur has absorbed all the water, remove from the oven and mix in the fats - cheese and more olive oil. The cheese will melt and it will become all creamy.
Add the lemon and herb flavoring. Drizzle lemon juice, and stir in the herbs. If you did not use stock or salt yet then salt the part served to parents and toddlers at this stage.

Nutrition