Baby Risotto
Makes about 3 1/2 cups
Time 25 min
Made with fresh vegetables, this pasta-based version of risotto for little ones will be gobbled up by older kids, too.
Special Diets:
Ingredients
- 2 medium carrots (about 1/4 pound total), peeled and roughly chopped
- 1/2 small yellow onion, roughly chopped
- 1 clove garlic, peeled (optional)
- 3 cups low-sodium chicken or vegetable broth
- 1 cup tiny pasta, such as orzo, stars or acini di pepe
- 2 teaspoons finely chopped fresh flat-leaf parsley
Method
Combine carrots, onion and garlic (if using) in a food processor and pulse until finely chopped.
Transfer carrot mixture to a medium saucepan and cook over medium heat, stirring a few times, until vegetables are just beginning to stick to the pan, about 5 minutes.
Add broth and pasta and bring to a boil.
Lower heat to medium-low and cook, stirring often, until pasta is very tender but still soupy, about 12 minutes.
Stir in parsley and serve.
The risotto will keep refrigerated in an airtight container for up to 3 days or in the freezer for up to 3 months.
(Suggested age: 12 months and up)
Nutritional Info:
Per serving: about 1/2 cup, 130 calories , 1g total fat, 45mg sodium, 24g carbohydrates (1g dietary fiber, 2g sugar), 6g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 2 medium carrots (about 1/4 pound total), peeled and roughly chopped
- 1/2 small yellow onion, roughly chopped
- 1 clove garlic, peeled (optional)
- 3 cups low-sodium chicken or vegetable broth
- 1 cup tiny pasta, such as orzo, stars or acini di pepe
- 2 teaspoons finely chopped fresh flat-leaf parsley