Monday, April 22, 2013

Baked Eggplant and Zucchini Risotto

Based on recipe from Baby Led Weaning Cookbook, but modified to suit my diet (no onion) and doubled to have leftovers for lunch. The veggies all shrunk quite a bit and most of the zucchini broke apart. Would need to cut pieces much bigger next time, but the sizes for 6-month intro worked out well none-the-less...the rice made it all sticky and she was able to suck on the eggplant pieces. Surprisingly tasty despite my lack of fondness for eggplant. MM rated it only 3 *s vs my 4 *s.

  • 1 eggplant (medium)
  • 1-2 zucchini
  • 5-7 cl garlic
  • 1.5 cups arborio rice
  • ~5 c stock, heated
  • parmesan cheese, generous amount or less (for BLW watch salt content!)
  • pepper
  • pat of butter
  1. Preheat oven to 400F.
  2. Saute garlic in oil for a few seconds.
  3. Add the veggies and cook until soft.
  4. Add rice and stir until coated in oil.
  5. Add heated stock and bring to boil.
  6. Pour into 9x13 dish (or large casserole). Cover with foil (or lid).
  7. Bake for 30 min.
  8. Stir, add more stock as needed. Bake for another 10 min.
  9. Add butter, pepper and parmesan. Stir. Let sit covered for few minutes before serving.

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