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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.

Cynthia DePersio
Recipe by Oxmoor House August 2010

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Oxmoor House

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • 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.

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

Source

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Nutrition Facts

283 calories; calories from fat 0%; fat 6.5g; saturated fat 2.8g; mono fat 1.3g; poly fat 0.3g; protein 11.2g; carbohydrates 46.3g; fiber 4.4g; cholesterol 12mg; iron 2.4mg; sodium 587mg; calcium 177mg.
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