Now this is a great way to get the kiddos (and your hubby!) to eat those super veggies!
Risotto sounds so fancy, but it’s so simple to make. No need to get all caught up in that type of rice or this type of cheese. Although traditionally arborio rice is used for risotto, I’ll often just use jasmine since I always have it on hand. I’ve also used a little mozzarella in this as well, but just beware it will make your risotto a bit more stringy.
1 Small Bundle of Asparagus (tough ends trimmed)
1 c. of Arborio Rice
2 c. Chicken Broth, Veggie Broth, or Water
1/2 c. Heavy Cream, Half&Half or Milk (optional)
1/2 c. Shredded Parmesan Cheese
2 Tbsp. Butter
I have a handy dandy all-in-one steamer and food processor for making baby food. So, I just toss the asparagus and zucchini in there to cook and purée. You can also just boil or steam them and then purée them with a tablespoon of butter in a food processor.
Cook the rice with the broth or water, bringing to a boil and then simmering on medium-low for about 15 min until soft. Add the milk or cream, if you choose to use it, after about 10 min or if all the liquid has started to simmer off. If omitting the milk, just add a little more broth or water if the rice has started to dry out. The key to risotto is making it soft and creamy.
Mix in the remaining butter, parmesan, and puréed greens. Add a little salt to taste. This goes great with a portion of broiled salmon for dinner. Delish!
And a little tip for moms with little ones. My 10 month old loves this and it’s a great mix in with some chunky puréed pot roast or spinach. I’ll often separate some and omit the cream/milk/salt to freeze for later. I love being able to make baby food for my little one while using the same meal for the whole family!