Spring Vegetable Risotto, This traditional Italian dish makes a mildly spiced meal for babies who are fond of bland, yet tasty food.Recipe Link : http://www.tarladalal.com/Spring-Vegetable-Risotto-%28-Baby-and-Toddler-Recipe%29-3085rSubscribe : http://goo.gl/omhUioTarla Dalal App: http://www.tarladalal.com/free-recipe-app.aspxFacebook: http://www.facebook.com/pages/TarlaDalal/207464147348YouTube Channel: http://www.youtube.com/user/TarlaDalalsKitchen/featuredPinterest: http://www.pinterest.com/tarladalal/Google Plus: https://plus.google.com/107883620848727803776Twitter: https://twitter.com/Tarla_DalalTarla Dalal Blogspot: http://tarladalal.blogspot.in/Spring Vegetable Risotto This traditional Italian dish makes a mildly spiced meal for babies who are fond of bland, yet tasty food. The vegetables provide vitamin, folic acid and fibre while the cheese adds protein and calcium to your baby's diet.Preparation Time: 10 minutes.Cooking Time: 9 minutes.Makes 1 cup.2 tbsp finely chopped spring onions whites2 tbsp rice (chawal), washed and drained1 tsp oil1 tbsp finely chopped onions1 tsp garlic (lehsun) paste2 tbsp grated carrot1 tbsp small broccoli florets1 tbsp finely chopped French beans1½ tbsp grated processed cheeseRestricted quantity of salt (optional)1. Heat the oil in a non-stick pan, add the onions and garlic paste2. And sauté on a medium flame for 1 minute.3. Add the rice and ¾ cup of water, mix well and cook on a medium flame for 4 to 5 minutes or till the rice is cooked.4. Add the carrots, broccoli, French beans, spring onion whites and ½ cup of water and cook on a medium flame for 2 minutes or till the vegetables turn soft.5. Add the cheese and salt, mix well and cook on a medium flame for 1 more minute or till the cheese melts. Mash it lightly using a masher. Serve lukewarm.Nutritive values for 1 cupEnergy: 209 caloriesProtein: 6.0 gm Carbohydrate: 26.9 gm Fat: 8.6 gmFibre: 2.5 gmVitamin A: 787.2 mcg Calcium: 152.3 mgFolic acid: 17.9 mcg
