Spring Vegetable Risotto

Spring Vegetable Risotto, This traditional Italian dish makes a mildly spiced meal for babies who are fond of bland, yet tasty food. This traditional Italian dish makes a mildly spiced meal for babies who are fond of bland, yet tasty food. The vegetables provide vitamin, folic acid and fibre while the cheese adds protein and calcium to your baby's diet.

Ingredients

Finely chopped spring onions 2 Tablespoon (whites)
Rice 2 Tablespoon (washed and drained)
Oil 1 Teaspoon
Finely chopped onions 1 Tablespoon
Garlic paste 1 Teaspoon (lehsun)
Grated carrot 2 Tablespoon
Small broccoli florets 1 Tablespoon
Finely chopped french beans 1 Tablespoon
Grated processed cheese 1 1/2 Tablespoon
Salt To Taste (optional)

Directions

Making

Heat the oil in a non-stick pan, add the onions and garlic paste

And sauté on a medium flame for 1 minute.

Add the rice and cup of water, mix well and cook on a medium flame for 4 to 5 minutes or till the rice is cooked.

Add the carrots, broccoli, French beans, spring onion whites and cup of water and cook on a medium flame for 2 minutes or till the vegetables turn soft.

Add the cheese and salt, mix well and cook on a medium flame for 1 more minute or till the cheese melts.

Mash it lightly using a masher.

Serving

Serve lukewarm.

Recipe Summary

Difficulty Level: Easy
Cook Time: 9 Minutes
Ready In: 9 Minutes