Very Veggie Risotto

This is great pureed for younger babies or left chunkier for older ones.

This is a milder flavoured risotto and probably lacks a little seasoning and flavour for the whole family.

Very Veggie Risotto

• Serving Size: 8

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• Author: The road to loving my Thermo Mixer
• Prep Time: 5
• Cook Time: 23
• Total Time: 28

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Description

A great vegetarian meal for babies 6+ months old.

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Scale 1x2x3x

Ingredients

• 1/2 onion, roughly chopped
• 10g oil
• 100g carrot, chopped
• 140g corn kernals
• 100g broccoli, chopped
• 100g zucchini, chopped
• 2 tablespoons of parsley
• 150g arborio rice
• 450g water
• 2 teaspoons of salt reduced vegetable stock concentrate or powder

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Instructions

1. Place onion into bowl.
2. Blitz on speed 7 for 5 seconds. Scrape down.
3. Add oil.
4. Cook for 5 minutes on 100 degrees, speed 2.
5. Add veggies and parsley.
6. Blitz on speed 7 for 5-8 seconds until broken down fine.
7. Add remaining ingredients.
8. Cook for 18 minutes, 100 degrees, reverse, speed 2.
9. Blitz on speed 10 for 30 seconds or until very smooth.

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Notes

• This makes 8 portions depending on serving size.
• I freeze my portions. Simply thaw, add a tablespoon of water and reheat. I find that extra bit of water helps the consistency once reheated.

Disclaimer

Please do not copy or share my recipes in full elsewhere. Please share the recipe URL instead. Before commencing any recipe, please be sure to read and adhere to the user guides and safety manuals of your thermo mixer and/or other appliances used. Each appliance differs; therefore, the recipes and methods are to be used as guides only. Exercise caution and common sense in the kitchen at all times.

Very Veggie Risotto

• Serving Size: 8

---

• Author: The road to loving my Thermo Mixer
• Prep Time: 5
• Cook Time: 30
• Total Time: 35

Print Recipe

Pin Recipe

Scale 1x2x3x

Ingredients

• 1/2 onion, diced
• 10g oil
• 100g carrot, diced
• 140g corn kernals
• 100g broccoli, diced
• 100g zucchini, diced
• 2 tablespoons of parsley, chopped
• 150g arborio rice
• 450g water
• 2 teaspoons of salt reduced vegetable stock concentrate or powder, put into above water

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Instructions

1. Place onion and oil into frying pan.
2. Cook over medium heat until translucent. Add remaining veggies and parsley.
3. Cook for 5 minutes, stirring constantly.
4. Add rice.
5. Cook for 5 minutes, stirring constantly.
6. Add half a cup of veggie stock into pan and stir until absorbed into rice. Continue until all stock is used and rice is tender.
7. Using a stick blender or processor, process risotto until desired texture is achieved.

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Notes

• This makes 8 portions depending on serving size.
• I freeze my portions. Simply thaw, add a tablespoon of water and reheat. I find that extra bit of water helps the consistency once reheated.

Disclaimer

Please do not copy or share my recipes in full elsewhere. Please share the recipe URL instead. Before commencing any recipe, please be sure to read and adhere to the user guides and safety manuals of your thermo mixer and/or other appliances used. Each appliance differs; therefore, the recipes and methods are to be used as guides only. Exercise caution and common sense in the kitchen at all times.