Baby Risotto with Fresh Vegetables

Servings: 2 Total Time: 25 mins
Summer Harvest: Wholesome Baby Risotto with Fresh Vegetables
Prep Time 10 mins Cook Time 15 mins Total Time 25 mins
Servings: 2 Calories: 300
Best Season: Summer

Description

Experience the vibrant flavors of summer with our Baby Risotto featuring a medley of fresh vegetables. This light and nourishing dish is crafted to introduce your little one to the joys of seasonal goodness. Delicately seasoned and perfectly textured, this baby-friendly risotto is a delightful journey into wholesome flavors.

Ingredients

Instructions

  1. Dice zucchini and carrot into small cubes.

  2. Peel and grate the tomato.

  3. Finely chop onion and garlic. Sauté them with zucchini in olive oil.

  4. Add zucchini, rice, and grated tomato.

     
  5. Pour half of the chicken broth, stir, and let it simmer on low heat for 10 minutes. Once it absorbs some liquid, add the remaining chicken broth, stir again, and let it simmer covered on low heat for another 10-15 minutes.

  6. Sprinkle dried basil on top when done.

  7. The risotto should have a slightly soupy consistency, and the rice should be tender.

Nutrition Facts

Servings 2


Amount Per Serving
Calories 300kcal
% Daily Value *
Total Fat 7g11%
Saturated Fat 1g5%
Cholesterol 5mg2%
Sodium 500mg21%
Potassium 300mg9%
Total Carbohydrate 55g19%
Dietary Fiber 3g12%
Sugars 3g
Protein 6g12%

Vitamin A 800 IU
Vitamin C 15 mg
Calcium 29.98 mg
Iron 0.97 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

If you chop the vegetables so that they fit on the fork, you can crush them more easily.

Did you make this recipe?

File under

Leave a Comment

Your email address will not be published. Required fields are marked *