Photo: Oxmoor House
Yield
6 adult serving (serving size: 2/3 cup risotto, about 1/2 cup vegetables, and 2 teaspoons cheese)

For your toddler:

Cook the vegetables 2 to 3 minutes longer.Serve a spoonful of risotto and vegetables.Cut the vegetables into bite-sized pieces.

How to Make It

Step 1

Heat oil in a large nonstick skillet over medium-high heat. Add asparagus and next 4 ingredients; sauté 10 minutes or until vegetables are crisp-tender. Set aside; keep warm.

Step 2

Bring water and broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.

Step 3

Melt butter in a large Dutch oven over medium heat. Add leek; cook 4 minutes or until tender, stirring frequently. Add rice; cook 2 minutes, stirring constantly. Stir in 1 1/2 cups broth mixture; cook 4 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 minutes total). Stir in 1/4 cup cheese and thyme.

Step 4

Top risotto with vegetables; sprinkle with remaining 1/4 cup cheese.

Cooking Light First Foods

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