Cheesey courgette risotto

Ingredients
10g butter
50g risotto rice
water or salt free chicken or vegetable stock
½ courgette, finely diced
20g grated parmesan or cheddar

Melt the butter in a pan, add the rice and stir well to coat the grains.

Add enough hot water or stock to cover the rice, stir well and simmer, adding more water/stock as it evaporates. Cook for 15 minutes.

Add the finely diced courgette and stir well. Cook for a further 5 minutes.

The rice should be very soft and what I would call 'over-cooked', but this is what babies like. Add the grated cheese, stir well. Allow to cool and serve.

Note: This dish can be frozen but do not store cooked rice in the fridge for more than one day and, when reheating, always reheat thoroughly.