Oven Baked Salmon Risotto

Baby/Toddler
Serves 2 adults and 2 toddlers

1 tbsp olive oil
1 small onion, finely chopped
1 clove garlic, crushed
200g Arborio risotto rice
250g butternut squash, peeled and cubed
1 litre vegetable stock, hot
300g salmon fillter, skinned and cubed
100g frozen peas
2 tbsp fromage frais
3 tbsp grated mild Cheddar

Preheat the oven to 180, gas mark 4.  Heat the olive oil in a 1.5 litre ovenproof casserole dish and gently fry the onion and garlic for a few minutes until soft.  Stir in the rice and cook for a further minute then add the butternut squash and toss with the rice and onions.
Pour over the stock and cover with either a tight fitting lid or foil.  Bake in the oven for 20 minutes.
Remove from the oven and stir through the salmon and peas then put back into the oven, covered, for a further 5 mins.
To serve toddlers, stir through the fromage frais and sprinkle the Cheddar over the top.