Thursday, August 1, 2013

Veggie Risotto - Baby Food Recipe

Today, my little sous-chef and I set out to make a yummy new dinner: Veggie Risotto. It was really easy and Alexa had fun helping!

Ingredients: (for the Veggie Risotto)
1 tsp. butter
1/2 small onion finely chopped
1/4 tsp. minced garlic
1 carrot, washed, peeled and shredded
1/2 small zucchini, washed and shredded
1/2 cup cooked peas (you might be able to use frozen peas, but ours were fresh from the garden so I boiled them beforehand)
1 cup risotto
1/4 veggie stock cube or diluted veggie/chicken broth
3 cups boiling water
2 Tablespoons Parmesan cheese
(for the Puree)
1 1/2 cups cooked Veggie Risotto
1/2 cup diluted broth
2 Tablespoons water

Saute the onion and garlic in the butter for 2-3 minutes. Add the peas, carrots and zucchini. The shredded zucchini and carrots should equal approximately 1 cup of veggies combined, you can use whatever other veggies your little one likes. Saute the veggies for 2 minutes, stirring often. Add the risotto and let cook for 2 minutes, stirring often. Add the stock cube and boiling water. Lower the heat and simmer covered for 15-20 minutes, stirring occasionally. Once the risotto is cooked add the Parmesan cheese and stir well. As is, this risotto is perfect for older infants and toddlers. For the little ones, a puree it is!

For the Puree, I removed 1 1/2 cups of the cooked risotto and added it to my mixer (you can also use a food processor), plus 1/2 cup of diluted broth (which I forgot I had in the freezer...4 baby cubes of diluted broth = 1/2 cup) and pureed. The puree wasVERY thick, so I added an additional 2 Tablespoons of warm water and pureed again. At this point, it was still a thick puree, but Alexa likes a thicker puree. You may need to continue adding warm water until it becomes the thickness you desire. This made a full tray of baby cubes, plus two full servings and there is still enough for my husband and I to have as a side dish with dinner!

Guten Appetit!

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