Garden Risotto Recipe For Family & Baby
1 TBSP extra virgin olive oil or cooking oil
1 medium onion, diced
1 cup peas (fresh or frozen)
1 lb asparagus, steamed & chopped
1 clove garlic, minced (optional)
1 cup carrots, shredded
6 cups chicken stock (low sodium preferred)
1 1/2 cups instant brown whole-grain rice
In a sauce pan, cook oil, garlic, and onion for approximately 5 minutes. Add uncooked rice and cook 1 – 3 more minutes to toast. In a separate pan, bring broth to a boil. Pour 3/4 cup broth into the rice mixture, along with pepper, and cook until absorbed. Continue adding broth 3/4 cups at a time until absorbed. When the rice is cooked through, add peas, carrot and asparagus. Cook until vegetables are warm.
Serve yours warm topped with Parmesan. This is delicious with an Italian chicken. Place a small amount for baby into a food grinder and puree. Add water to achieve your desired consistency.
Freezer Tip: You can make extra for baby by pureeing and pouring into an ice cube tray to freeze. Once frozen, move into a Ziploc bag for long term storage. Pull out one cube at a time and thaw, then heat to serve.
Add More Veggies: You can also add baby spinach, green bell peppers, or sweet peppers to this recipe.
For Baby: You can add cooked, diced chicken into this recipe before it is pureed to make this Garden Chicken Risotto.