Green Vegetable Risotto

Green Vegetable Risotto

INGREDIENTS
6

DIFFICULTY
Easy

SERVINGS
6

RATING

PREPARATION TIME
5 mins

COOKING TIME
20 mins

AGE GROUP
12 – 36 months

INGREDIENTS
4 Asparagus Spears
1 cup of broccoli florets
1/2 cup of frozen peas
1/2 cup Arborio Risotto Rice (or use short grain rice instead)
1 1/2 cups vegetable stock
1 teaspoon unsalted butter

METHOD
1. Using a small pot add in the vegetable stock and bring to the boil

2. In the meantime, chop up roughly the asparagus spears and broccoli.

3. Using a steamer add in some water into the pot (about 2 cups), put the steamer basket on top and the lid on and bring to the boil.

4. When the vegetable stock has boiled, reduce the heat to a slow simmer and add in the risotto rice. Stir every 2 minutes until the rice has cooked and the liquid has absorbed.

5. Add in the asparagus, broccoli and peas to the steamer and cook for 5 minutes until cooked through.

6. Remove vegetables from steamer and blend using a stick blender or food processor.

7. When the rice is cooked and the liquid absorbed, add in the pureed vegetables. Stir through well and add in the butter.

8. Serve when cooled down.

HANDY HINTS
Add in some grated cheese or grated parmesan for a calcium boost and some extra flavour!

Yum

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