Annabel's Sauce & Potato Pizzette Bites & My Tuna Risotto.

Last week Troy bought me another Annabel Karmel book. This time I got the 'Top 100 Finger Foods' to expand on the variety of 'entrees' I give Huddo before his purees at lunch and dinner and as usual I'm loving the ideas! Yesterday I used 2 of the recipes from this book- the 'Quick Tomato Sauce' & 'Potato Pizzette Bites' and with the left over sauce I had I made a Tuna & Veg Risotto and froze some sauce for another day. Here's a pic of the result of my cooking efforts-

 The sauce itself was extremely easy and gave me an amount of about 450g, so with some of it I made 'Potato Pizzete Bites' which was simply slicing a potato and baking in a bit of olive oil for about 15 minutes on each side then topping each slice with some of the sauce and sprinkling grated cheese (I used a mix of parmesan and cheddar) the recipe also states you can use mozzarella. Then pop bake into the over to bake for 2-3 minutes until the cheese has melted. I gave 3 for an entree for lunch and 3 for an entree at dinner....

Since these seemed quite popular I froze a few portions in an ice-cube tray and then with the other half I made a risotto. Here was what I came up with, with what I had....

Ingredients-
200g Annabel Karmel's Quick Tomato Sauce
1 cup rice
1 cup vegetable stock
1 95g tin of tuna
2 carrots (diced quite small pieces)
1 zucchini (diced quite small pieces)
1/2 cup baby rice (I use Rafferty's Garden)
1/2 cup grated parmesan

Method-
1)Simply put all ingredients (except parmesan) into a pot and cook covered on low until rice and veg are soft (stir every 2-3 minutes to ensure rice doesn't stick to bottom of the pot). I needed to add half a cup of water at 2 separate times just to give more moisture for the rice to absorb in order for it to soften.
Since I was going to give this to Huddo without pureeing, I wanted to make sure it was very very soft so this took about half an hour to cook on low. I find that you don't want to cook rice on high in this sort of dish as it just sticks to the bottom and burns way to easily so slow is best.
2)Once cooked add parmesan and stir through.
3)Divide into containers. (puree if wanting finer pieces)

Note: I added some baby rice also as I like the iron content in bubba rice.