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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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For your toddler: Ingredients:
1 1/2 teaspoons olive oil |
3 cups (2 inch) diagonally cut asparagus |
2 cups chopped yellow squash |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1 garlic clove, minced |
1 cup water |
1 (32-ounce) carton fat-free, less-sodium chicken broth |
1 tablespoon butter |
2 cups chopped leek |
1 1/2 cups arborio rice |
1/2 cup (2 ounces) grated fresh parmesan cheese, divided |
1 1/2 teaspoons fresh thyme |
Directions:
1. Heat oil in a large nonstick skillet over medium-high heat. Add asparagus and next 4 ingredients; sauté 10 minutes or until vegetables are crisp-tender. Set aside; keep warm.
2. Bring water and broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
3. Melt butter in a large Dutch oven over medium heat. Add leek; cook 4 minutes or until tender, stirring frequently. Add rice; cook 2 minutes, stirring constantly. Stir in 1 1/2 cups broth mixture; cook 4 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 minutes total). Stir in 1/4 cup cheese and thyme.
4. Top risotto with vegetables; sprinkle with remaining 1/4 cup cheese.
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