{"id":21137,"date":"2015-08-05T22:33:25","date_gmt":"2015-08-05T14:33:25","guid":{"rendered":"https:\/\/www.lifestinymiracles.com\/?p=21137"},"modified":"2017-11-02T14:18:57","modified_gmt":"2017-11-02T06:18:57","slug":"baby-risotto-with-le-creuset","status":"publish","type":"post","link":"https:\/\/www.lifestinymiracles.com\/2015\/08\/baby-risotto-with-le-creuset\/","title":{"rendered":"{Giveaway} Le Creuset – Easy Spinach, Salmon and Broccoli Risotto"},"content":{"rendered":"
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Ever since Buddy started sprouting teeth at eight months old, his staple diet consists of milk, baby cereals with banana or avocado for lunch and porridge for dinner. Recently, he’s been showing interest in the food we are eating which made me realise it’s high time to revamp his menu. <\/p>\n
A girl friend recommended I cook risotto for Buddy. Risotto is nursery food in its purest form. When cooked well, it is warm, soft and melts in the mouth, making it an easy first food for toddlers, especially when they only have little teeth. In the earlier stages of weaning, we can overcook the rice so that it is more of a creamy mush, then gradually move towards a firmer texture when they are more capable in chewing. Risotto is such a versatile one-pot meal. We can make so many variations with different ingredients once we master the basics. Our family loves Italian food but I’ve never cooked Risotto before so I was a little apprehensive. Armed with a 16cm Le Creuset Dutch Oven and a sense of adventure, I cooked and lived to tell the tale.<\/p>\n
I popped by the supermarket and located the Arborio rice (Italian short-grain rice) easily in the pasta section. It was less expensive than I thought (about $7 for a box). For a balanced meal, I added in baby spinach leaves, broccoli and salmon which I found in our fridge. <\/p>\n
Simple ingredients commonly found in supermarkets!<\/p>\n
Nutritional content of this dish:<\/strong><\/p>\n <\/p>\n This one-pot Risotto dish is not only yummy, it is full of nutrition too!<\/p>\n Heat oil in a small Le Creuset Dutch Oven. Add the onion, cook until translucent. Add the Arborio rice and stir to coat the grains with the oil. Turn the heat down, add the chicken broth, \u00bd cup at a time, only adding more liquid after the previous liquid has been totally absorbed by the rice. Stir continuously until the rice is slightly soft and chewy (about 20 mins).<\/p>\n Toss in the boiled broccoli, spinach and Parmesan cheese. Give it a vigorous stir.<\/p>\n Add the salmon. Gently stir, being careful not to break up the salmon. Cover and cook for another 10minutes, mixing occasionally and checking to ensure the salmon is cooked.<\/p>\n Serve warm.<\/p>\n \n
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STEPS TO COOKING RISOTTO<\/h3>\n