Healthy Spring Risotto
Healthy Spring Risotto; an easier take on the traditional recipe, made with asparagus, peas, and zucchini, seasoned with capers, tomato sauce, and herbs.
Keywords
- homemade baby food
- baby food recipes
- organic baby food recipes
- introducing solid food
- baby food
- first foods
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.bitesforfoodies.com.
Cooking tools:
- Dutch oven
- Cutting board
- Chef's knife
- Wooden spoon
- Grater
- Measuring cup
- Measuring spoon
- Stove
- Pot
- Colander
- Mixing bowl
- Spatula
- Saucepan
Ingredients
- 1/2 medium red onion, finely chopped
- 2 garlic cloves, halved or finely minced
- 1 medium zucchini, finely sliced
- 1 bunch asparagus (about 2 cups) boiled and chopped into 1-2 inch pieces
- 1/2 cup frozen peas
- 1 tbs. capers, finely minced
- 1/2 cup rice cooking water
- 1 tsp. tomato paste (optional)
- 1/4 cup extra virgin olive oil
- 1 tbs. butter for garnish (optional)
- sea salt
- black pepper
- 1 tsp. herbs de Provence or dried herb of choice (thyme, rosemary, oregano)
- Parmesan cheese, quantity as desired
- 2 cups arborio rice
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