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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 179.1
  • Total Fat: 6.0 g
  • Cholesterol: 9.6 mg
  • Sodium: 64.1 mg
  • Total Carbs: 25.2 g
  • Dietary Fiber: 1.7 g
  • Protein: 5.1 g

View full nutritional breakdown of Baby Jacob's Stars & Veggies Risotto calories by ingredient
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Baby Jacob's Stars & Veggies Risotto

Submitted by: JENIFROUFROU

Introduction

I make this for my 14 month old son as a way to sneak veggies into his diet. He will eat anything hidden in risotto. This dish tastes creamy and decadent, but each 1 cup serving is under 200 calories! I make this for my 14 month old son as a way to sneak veggies into his diet. He will eat anything hidden in risotto. This dish tastes creamy and decadent, but each 1 cup serving is under 200 calories!
Number of Servings: 8

Ingredients

    1 T extra virgin olive oil
    2 T butter
    1 small onion, diced
    1 zucchini, diced
    1 clove garlic, minced
    1 1/2 c fresh mushrooms, diced
    1/2 red bell pepper, diced
    1 1/2 c stars pasta (or other very small pasta shape)
    1 bay leaf
    1/2 tsp dried thyme
    4 c low sodium chicken stock
    1/4 c freshly grated parmesean cheese

Directions

In a 3 qt. saucepan heat olive oil and 1T butter. Saute onions, garlic, and zucchini until soft. Add mushrooms and peppers and saute an additional 2 minutes.

Add pasta, bay leaf, and thyme. Reduce heat to low. Add chicken stock in 1/4 to 1/2 cup at a time, stirring constantly. Wait until previously added stock is absorbed before adding more. It will take 20-30 minutes to absorb all 4 cups.

When all chicken stock is absorbed, remove from heat. Remove bay leaf. Add parmesean cheese and butter, and stir to melt. Serve immediately.

Yields approximately 8 one cup servings.


Number of Servings: 8

Recipe submitted by SparkPeople user JENIFROUFROU.






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