Spring vegetable risotto

Posted on June 24, 2009. Filed under: Baby and toddler food, Foods on the go, INFANCY - ten to twelve months | Tags: , |

This traditional Italian dish makes a mildly spiced meal for babies who are fond of bland, yet tasty food. The vegetables provide vitamins and fibre while the cheese adds calcium to your baby’s diet.

Preparation Time : 10 mins.
Cooking Time : 15 mins.

Makes 1/2 cup.

Ingredients
2 tablespoons rice, washed
2 tablespoons carrots, grated
1 tablespoon broccoli, chopped
1 tablespoon french beans, chopped
2 tablespoons spring onions, chopped
1 tablespoon onion, chopped
1 clove garlic, grated
1 teaspoon butter
1 1/2 tablespoons cheese, grated
salt to taste
Method
1. Heat the butter in a pan, add the onions and garlic and saute for 2 to 3 minutes.
2. Add the rice with 3/4 cup of water and allow it to cook till the rice is done.
3. Add the carrots, broccoli, spring onions and french beans and cook till the vegetables are soft.
4. Add the cheese and salt and mix well.
5. Mash it to the consistency your baby likes. Serve lukewarm.

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One Response to “Spring vegetable risotto”

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My bub absolutely loved it! thanks for such variations watching my bub eating makes me motivated to cook more rather than mundane rice & daal khichdi


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