Tomato and Spinach Risotto

An adaptable risotto recipe, that widens your child’s palette by introducing a range of flavours and textures. You could switch up this recipe by using any of our Little Mealmaker sauces, or adding a variety of vegetables you think your child would love. This recipe is suitable from 7 months onwards.



- Risotto or Long grain rice

- A handful of spinach leaves

- HiPP Organic Tomato and Mozzarella sauce

Note : You could make alternative risottos using the same recipe but add cooked sliced leeks, peas, carrots, broccoli, chopped mushrooms or anything your baby can manage, instead of the spinach. Stir these into the rice at the same time as the sauce.





1. Cook the required amount of risotto or long grain rice in some boiling water for the length of time stated on the packaging, adding a few spinach leaves for the last minute or so of the cooking time. Drain the risotto/rice and spinach in a sieve.

2. Stir in your HiPP Organic Tomato and Mozzarella sauce (using the right amount to achieve the desired consistency).

3. Check the temperature of the meal before feeding to your baby.

4. Store any remaining sauce in the jar in the refrigerator and use within 24 hours.