Vegetable risotto
Prep time: 5 minutesCooking time: 15 minutes + cooling
Makes: ¾ cup; 2 serves
Ingredients:
2 tablespoons white rice1 cup water
¼ cup grated carrot
¼ cup grated zucchini
1 scoop EleCare® Unflavoured per serve
Energy (kJ) | 377 |
Protein (g) | 2 |
Fat, total (g) | 1 |
Fat, saturated (g) | 0.5 |
Carbohydrate, total (g) | 17 |
Sugars (g) | 1 |
Sodium (mg) | 21 |
Fibre (g) | 1 |
Method:
- Place rice and water into a small saucepan. Bring to the boil on a medium heat and simmer gently for 5 minutes.
- Add carrot and zucchini and simmer until rice is tender.
- Pour into a bowl and cool. Remove half the risotto to a container and store in the refrigerator for up to 3 days.
- Stir EleCare® into remaining risotto and mix until smooth and serve.
Notes:
- When required, reheat second serve gently in the microwave on 30% power, stirring frequently, until slightly warm; stir in a scoop of EleCare® and serve.
- Use any vegetables your infant has accepted for this risotto – the only consideration is that the vegetable should cook in the same time as the rice.
Note also that the nutrition content will change slightly.