Updated: Jul 28, 2020
Jam packed with the healthy stuff, this green risotto is a freezer staple in my house and Fletcher absolutely loves it.
Fletcher has been eating this risotto since he was around 10 months old. I freeze the risotto in a tray like this, transfer the cubes into a zip lock bag and defrost the cubes in the microwave at lunch or dinner time.
1 small head of broccoli
1 large zucchini
2 cups chopped leafy greens - I use kale and/or baby spinach
1/2 medium onion
1 glove garlic
1 cup arborio rice
4 cups salt reduced chicken or vegetable stock
1/2 cup parmesan cheese
1/2 tsp thyme
Separate the broccoli stem from the florets. Chop the florets into small bite-sized pieces, peel the stem then dice stem into 1cm cubes
Finely dice the onion and the zucchini, crush the garlic
Saute the onion and garlic in a medium saucepan on medium heat with olive oil for about 2 minutes until softened
Add the broccoli and zucchini and cook for 5 minutes until bright green and starting to soften
Add the rice and herbs and cook for another minute.
Reduce the stove to low then gradually stir through the stock, about one cup at a time, until the rice is tender and the liquid is absorbed - around 20 minutes.
Stir through the chopped leafy greens and cheese and cook for a further 2 minutes until tender
This can be adapted for younger babies - simply remove the garlic and use less onion, then blitz the risotto with a stick mixer into a puree.