Creamy Whole-Grain Risotto

Up next in my review of recipes from Jennifer Seinfeld's "Double Delicious" is her Creamy Whole Grain Risotto. This is another of her recipes that boasts its quick, which always catches my eye! I encourage all of you buy her book(s); they are great, healthy and live up to their DELICIOUSNESS!!!! Here is the recipe with a few of my minor alterations.

Ingredients:

• 2 cups short grain brown rice (this took me a week to find and it is not cheap; check your health/organic food aisle)
• 2 tablespoons olive oil
• 3/4 large onion pureed or very finely chopped
• 4 garlic cloves pureed or very finely chopped
• 2 cups low fat, reduced sodium chicken broth
• 1 cup cauliflower puree (if you are using the ice cube tray method, the conversion is approximately 1.5 cubes=1/4 cup)
• 1 cup carrot puree
• 1 spring fresh basil (big sprig, especially if it is from your backyard like mine)
• 1/2 teaspoon salt (optional)
• 1/4 teaspoon fresh ground pepper
• 2 tablespoon trans fat free tub butter (can substitute with regular butter if you want)
• 1/2 cup grated Parmesan

Steps:

1. In medium saucepan, add brown rice and 4 cups water; bring to a boil, immediately cover and reduce heat to a low simmer.
2. Cook for 45-50 minutes (this is longer than the recipe said, but I wanted to be sure it was soft for Little Joy) or until tender.
3. Remove from heat and allow the rice to steam with the lid on for 5 minutes.
4. Drain, if needed (I did not need to).
5. Puree onion and garlic together, set aside.
6. Heat oil in a large pot/skillet over medium-high heat.
7. When oil is hot, add purred onion and garlic (step 5).
8. Cook until onions soften (10 minutes) but not brown.
9. Add rice (prepared in steps 1-4), broth, both purees, basil, salt and pepper.
10. Simmer on low heat until 1/4 of liquid evaporates (about 5-10 minutes).
11. Remove from heat, stir in butter and remove basil.
12. Serve immediately.
13. Sprinkle with Parmesan after you plate the item (to make sure each serving has Parmesan since this is a key ingredient if you ask me).

Yield: The book says 6 servings, but it was more like 7-8 for us.

Storage: Refrigerator for 2-3 days; freezer for a month. I have not tried heating from the freezer yet though!!

Timing: Based on your child's ability to chew, this can be given as early as around 10 months I would say.

Difficulty: 2 out of 3; if you do not count the separate steps of making the purees, this pulls together quickly and easily.

TIPS:

1. Make the rice ahead of time and set aside (steps 1-4).
2. I puree the onion and garlic vs. chop since I know my fine chopping skills are lacking and Little Joy like onion and garlic but not a BIG OLE chunk of it.
3. If you are using frozen purees, thaw them in the fridge the night before and ensure they are completely thawed before adding. This saves on the time the risotto has to cook in step 10.
4. Although this dish can stand alone, you may decide to serve with chicken on the side or mixed in if you want some variety. I would recommend making the chicken from the Pasta with Pea Pesto and Chicken Post; it went along nicely with it. Guys like the meat with this dish.

Epicutie Rating: Yummy in The Tummy--See right side of page for descriptions

Little Joy thought this was a funny finger food. She gobbled up over half what we served her right away and then slowed down. I beginning to learn Little Joy loves EVERYTHING the first 2-4 times she has something, then the newness wears off :)

I am not sure what I did with the pictures; I will add once I find them!!!