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
Baby Jacob's Stars & Veggies Risotto
Submitted by: JENIFROUFROUIntroduction
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.
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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