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
Serves 8
A great vegetarian meal for babies 6+ months old.
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Prep Time
5 min
Cook Time
23 min
Total Time
28 min
Prep Time
5 min
Cook Time
23 min
Total Time
28 min
Ingredients
  1. 1/2 onion, roughly chopped
  2. 10g oil
  3. 100g carrot, chopped
  4. 140g corn kernals
  5. 100g broccoli, chopped
  6. 100g zucchini, chopped
  7. 2 tablespoons of parsley
  8. 150g arborio rice
  9. 450g water
  10. 2 teaspoons of salt reduced vegetable stock concentrate or powder
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.
Notes
  1. This makes 8 portions depending on serving size.
  2. 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.
The Road to Loving My Thermo Mixer https://trtlmt.com.au/
Very Veggie Risotto
Serves 8
Save Recipe
Print
Prep Time
5 min
Cook Time
30 min
Total Time
35 min
Prep Time
5 min
Cook Time
30 min
Total Time
35 min
Ingredients
  1. 1/2 onion, diced
  2. 10g oil
  3. 100g carrot, diced
  4. 140g corn kernals
  5. 100g broccoli, diced
  6. 100g zucchini, diced
  7. 2 tablespoons of parsley, chopped
  8. 150g arborio rice
  9. 450g water
  10. 2 teaspoons of salt reduced vegetable stock concentrate or powder, put into above water
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.
Notes
  1. This makes 8 portions depending on serving size.
  2. 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.
The Road to Loving My Thermo Mixer https://trtlmt.com.au/