Food for Kids - Vegetable Risotto Recipes | Healthy risotto for children and the whole family
This colorful version of a classic Italian caustic risotto is nice and creamy and also gives you a good opportunity to sneak some extra vegetables in your diet småttingars. The slightly sticky consistency also makes this dish perfect for toddlers learning to feed themselves with a spoon!
Recipe Tip You can change the vegetables used in this recipe for something else that you have in the fridge or in your garden, just try to take about the same amount in total (about 250g). For an adult version of this right replacement water + lemon juice with white wine.
Colorful vegetable risotto Ingredients 50g (1/2 c) green asparagus 100 g (1 c) zucchini 50 g (1/2 c) red pepper 50g (1/2 c) yellow bell pepper 2 tbsp butter 20g (1/4 c ) spring onions 100g (1/2 c) arbor iris 50ml (1/4 c) water + 1 tbsp lemon juice 400 ml (1 2/3 c) water + dice baby salt-free bouillon or broth 1 tbsp butter 20g (1/4 c) Parmesan caustic cheese
Cooking 1st Break off the tough ends of the asparagus, cut into bite sized pieces. 2 Chop the zucchini into small pieces, cut the peppers into small strips. 3 Mix vegetables in 2 cm boiling water for 2 minutes, then transfer all directly to ice cold water to stop boiling. Save cooking water for later. Drain the vegetables caustic and set aside. 4 In a saucepan over medium heat melt butter: Add spring onions and cook for a few minutes. Add the rice and cook for another 2 minutes, stirring caustic occasionally. 5 Add water with lemon juice under stirring. 6 Meanwhile, heat up 400 ml of water and dissolve the bouillon cube. 7 When the liquid is almost completely absorbed, begin adding broth, 100 ml at a time. Continue stirring frequently to prevent the rice from sticking. 8. Your risotto is ready when the rice is tender, but still gives a little bite. If your rice needs more liquid, use some of the saved cooking water until you achieve the desired consistency. 9 Remove the risotto from the slow cooker and stir it into the butter, grated parmesan cheese and vegetables. Season with pepper. 10 Freeze the leftovers in individual portions.
Filed Under: egg-free baby food, baby food 10-12 months, baby food 6-8 months, 8-10 months baby food, For the fastidious, gluten-free baby food, lunch & dinner, caustic Småbarnsmat, quick & healthy, Vegetarian
Categories caustic egg-free baby food baby food 10-12 months baby food 4-6 months baby food baby food 6-8 months caustic 8-10 months Dessert Drinks Easy Recipes For the discerning Breakfast Gluten-free caustic baby food Kalas Lunch & Dinner Snack Milk baby food Useful sweets Uncategorized Paleo picnic Sauces Småbarnsmat Taste Portions Quickly & useful vegan Vegetarian
2011-2013 brabarnmat.se
This colorful version of a classic Italian caustic risotto is nice and creamy and also gives you a good opportunity to sneak some extra vegetables in your diet småttingars. The slightly sticky consistency also makes this dish perfect for toddlers learning to feed themselves with a spoon!
Recipe Tip You can change the vegetables used in this recipe for something else that you have in the fridge or in your garden, just try to take about the same amount in total (about 250g). For an adult version of this right replacement water + lemon juice with white wine.
Colorful vegetable risotto Ingredients 50g (1/2 c) green asparagus 100 g (1 c) zucchini 50 g (1/2 c) red pepper 50g (1/2 c) yellow bell pepper 2 tbsp butter 20g (1/4 c ) spring onions 100g (1/2 c) arbor iris 50ml (1/4 c) water + 1 tbsp lemon juice 400 ml (1 2/3 c) water + dice baby salt-free bouillon or broth 1 tbsp butter 20g (1/4 c) Parmesan caustic cheese
Cooking 1st Break off the tough ends of the asparagus, cut into bite sized pieces. 2 Chop the zucchini into small pieces, cut the peppers into small strips. 3 Mix vegetables in 2 cm boiling water for 2 minutes, then transfer all directly to ice cold water to stop boiling. Save cooking water for later. Drain the vegetables caustic and set aside. 4 In a saucepan over medium heat melt butter: Add spring onions and cook for a few minutes. Add the rice and cook for another 2 minutes, stirring caustic occasionally. 5 Add water with lemon juice under stirring. 6 Meanwhile, heat up 400 ml of water and dissolve the bouillon cube. 7 When the liquid is almost completely absorbed, begin adding broth, 100 ml at a time. Continue stirring frequently to prevent the rice from sticking. 8. Your risotto is ready when the rice is tender, but still gives a little bite. If your rice needs more liquid, use some of the saved cooking water until you achieve the desired consistency. 9 Remove the risotto from the slow cooker and stir it into the butter, grated parmesan cheese and vegetables. Season with pepper. 10 Freeze the leftovers in individual portions.
Filed Under: egg-free baby food, baby food 10-12 months, baby food 6-8 months, 8-10 months baby food, For the fastidious, gluten-free baby food, lunch & dinner, caustic Småbarnsmat, quick & healthy, Vegetarian
Categories caustic egg-free baby food baby food 10-12 months baby food 4-6 months baby food baby food 6-8 months caustic 8-10 months Dessert Drinks Easy Recipes For the discerning Breakfast Gluten-free caustic baby food Kalas Lunch & Dinner Snack Milk baby food Useful sweets Uncategorized Paleo picnic Sauces Småbarnsmat Taste Portions Quickly & useful vegan Vegetarian
2011-2013 brabarnmat.se
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