As promised, this is a recipe that calls for Baby’s stock, and it’s definitely been a hit at our house. So very gourmet for your little one! Jules adored this Risotto cold because it clumped up and she could feed herself. I added asparagus puree and it was a fantastic mix-in… add any veggie your baby loves!
1/2 cup Arborio Rice
1 cup Baby’s Stock
1 tsp extra-virgin olive oil or unsalted butter
2 tsp fresh herbs (your baby’s preference – tarragon, dill, oregano, etc!)
Put rice, stock, and oil in a heavy bottom saucepan over medium-high heat and bring to a boil. Reduce heat to low and cook, stirring once, until liquid has been absorbed and rice is thick and creamy, about 15 minutes. Remove from heat, stir in herbs and cover for 10 minutes. Fluff rice with fork, stir in puree and serve lukewarm or cooled.