Vegetable Risotto

Name: Vegetable Risotto
Prep time: 00:00:00
Cook time: 00:00:00
Ingredients: 1 - 2 teaspoons Cabot Unsalted Butter ½ cup Arborio rice 1 cup hot water or vegetable broth 1 - 1½ cups vegetables cut into bite-sized pieces (such as carrots; pumpkin; winter squash; zucchini; broccoli; cauliflower; corn; peas; sweet potato or green beans) 1 ounce Cabot Sharp Cheddar; grated (about ¼ cup)

– Makes about 8 infant or 4 toddler servings –

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Ingredients

1 – 2 teaspoons Cabot Unsalted Butter
½ cup Arborio rice
1 cup hot water or vegetable broth
1 – 1½ cups vegetables cut into bite-sized pieces (such as carrots, pumpkin, winter squash, zucchini, broccoli, cauliflower, corn, peas, sweet potato or green beans)
1 ounce Cabot Sharp Cheddar, grated (about ¼ cup)

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Directions

MELT butter in heavy-bottom saucepan or skillet until melted but not bubbling; add rice and stir for 1 to 2 minutes.

STIR about half of hot water or broth into rice; reduce heat to maintain gentle simmer, continuing to stir.

ALLOW rice to absorb all of liquid then stir in vegetables and remaining water or broth. Continue to stir and let simmer very gently until vegetables are softened and rice is tender and creamy, 10 to 15 minutes longer.

ADD cheese, stirring until melted. Let cool slightly. Puree if desired.

Recipe courtesy of Jimmy Kennedy.