Wednesday 2 December 2015

FINGER FOOD: Crispy Cornflake Risotto Sticks

When I was making Isabella a big batch of various risottos (see the recipe here) I was trying to think about how I could make some finger food out of the risotto too. Every mealtime I give Isabella a spoon fed meal and some finger food for her to feed herself, so I wanted to create a way that Isabella could enjoy eating the risotto independently. I was inspired by arancini (risotto balls that are deep fried and stuffed with cheese) but wanted to make them a bit more baby friendly. I used crushed gluten free cornflakes as the crispy coating, though you could use breadcrumbs if you prefer.
What you'll need:
Risotto mixed with whatever flavours your little one enjoys (see how to make this here)
3 Handfuls of cornflakes, crushed 
1 Egg, beaten

What to do:
1) Preheat the oven at 180'C.
2) Leave the risotto mix to completely cool, it should be pretty thick and moldable. I found that the pumpkin risotto I made here was a bit too moist (disgusting word alert!) but the mushroom and pea risottos worked perfectly. 
3 Put the beaten egg in a bowl and the crushed cornflakes onto a small plate. Mould dessert spoon amounts of the risotto into whatever shape you'd like to, I choose a stick/baton shape.
4) Dip the risotto stick into the egg and then roll in the cornflakes.
5) Place onto a lined baking tray and repeat the process until you've used all of the risotto mix up.
6) Bake in the oven for 10-15 minutes - you don't need to cook the risotto as it's already cooked, you just want the cornflakes to crisp up and for the risotto to be piping hot. Remove from the oven and allow to cool enough to be a safe temperature.
7) Always ensure the centre of the risotto sticks are cool enough before giving them to babies/children. 
Do you like to adapt 'meals' into finger food for your little one?

Feel free to leave a comment :)

Helen x

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