Spring Vegetable Risotto (Baby and Toddler) Video by Tarla Dalal

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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 protein and calcium to your baby's diet.

Recipe Description for Spring Vegetable Risotto for Babies and Toddlers

Preparation Time: 15 mins
Cooking Time: 9 mins
Makes 1 cup
Show me for cup

Ingredients

For Spring Vegetable Risotto For Babies and Toddlers
2 tbsp finely chopped spring onions whites
2 tbsp rice (chawal) , washed and drained
1 tsp oil
1 tbsp finely chopped onions
1 tsp garlic (lehsun) paste
2 tbsp grated carrot
1 tbsp small broccoli florets
1 tbsp finely chopped french beans
restricted quantity of salt
1 1/2 tbsp grated processed cheese

Method

For spring vegetable risotto

To make {span class="bold1"}spring vegetable risotto for babies and toddlers{/span} , heat the oil in a deep non-stick pan, add the onions and garlic paste and sauté on a medium flame for 1 minute.
Add the rice and ¾ cup of water, mix well and cook on a medium flame for 4 to 5 minutes or till the rice is cooked.
Add the carrot, broccoli, french beans, spring onion whites and ½ cup of water, mix well and cook on a medium flame for 2 minutes or till the vegetables turn soft, while stirring occasionally.
Add the salt and cheese, mix well and cook on a medium flame for 1 more minute or till the cheese melts. Mash it lightly using a potato masher.
Serve the {span class="bold1"}spring vegetable risotto for babies and toddlers{/span} lukewarm.

See step by step images of Spring Vegetable Risotto for Babies and Toddlers Recipe

RECIPE SOURCE : Baby And Toddler Cookbook