Mushroom Risotto [7m+]
Organic Mushroom Risotto, SO taste and creamy and a definite new favorite for both family and baby. [7m+] just blend it if your baby can’t chew yet.
50 gram butter
2 cup arborio rice (rissotto rice)
5 cups of vegetable stock (homemade)
2 cup of mozzarella cheese
1⃣. Leave 25 gram butter on a hot thick saucepan until it melts.
2⃣. Sauté the champignons 4-5min on a hot pan, then take them off, and leave them aside.
3⃣. Melt the rest of the butter the same way and sauté the chopped onion for about 1/2 min then add the risotto rice and sauté 1/2 min too
4⃣. Pour the vegetable stock over the rice and let it cook on low heat with the lid on for about 15 min (till the rice is cooked)
5⃣. When the rice is done, add the champingion and the cheese and turn the food and mix it together till it gets creamy in consistency. Season with pepper. done.
Freeze the rest of the portions for another time ❄
I always make homemade vegetable stock to make my baby’s food tasteful and in order to avoid adding salt! I just use the nutrient water from the steamed or boiled vegetables I usually make for his purès and freeze it in small portions. It works so well!