Puree Monday - White Risotto Puree


This is a wonderfully creamy recipe that your bebe(s) will love!  Bebe B loves any type of rice dish and this was always a favorite.  The Arborio rice is what make it so rich and creamy.  Full of healthy goodness and a great new taste for little ones.

White Risotto Puree
Ingredients:
1 cup Bebe Stock or water
1/2 cup Arborio rice
1 tsp olive oil
1/2 (small) head cauliflower
1/2 (small) leek


Bring the stock or water, rice and oil to a boil in a saucepan over medium-high heat.  Reduce the heat to low and continue cook, stirring often, until the liquid has been absorbed by the rice (about 10-15 minutes).  The rice should be thick and creamy.  Set rice aside.

Clean cauliflower well and cut into small to medium size florets. Clean and chop the leek. Steam the florets and the chopped leek together in either a steaming basket on the stove or in the Beaba babycook.  If using the babycook fill water to the 2 mark for a full basket.  If steaming on the stove use about 1-2 inch of water and steam for about 10-12 minutes.  Allow the veggies to cool to for at least 5 minutes then puree till a smooth and creamy consistency is reached.  You may need to add a little Breast Milk or water depending on the texture you desire.  

At this point you can either stir the pureed veggies into the rice and serve or add the rice to the food processor or babycook and puree it all together till your desired consistency is reached. 

This recipe will keep up to 3 days in the fridge or 3 months in the freezer. This recipe will fill about 3 ice cube trays (15-30 servings).   


White Risotto Puree, frozen cubes
        

This recipe is vegan and gluten-free.

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