When my daughter first started solids, we took a baby-led weaning-ish approach. I never purchased any babyfood, she ate what we ate- either tiny pieces, big chunks, or mashed up so she wouldn’t choke. When she was first starting, she loved everything- pickles, tomatoes, chicken, venison, squash, bread, yogurt, bananas- you name it, she tried it and she liked it.
Now that she’s 18 months old, her tastes have changed- she’s much pickier. Any meat (other than cold cut turkey and the occasional chicken nugget) has to be minced into tiny pieces and hidden in something else. Raw veggies- heck no! Even her former staples of broccoli and cauliflower are now out. She will now happily subsist on yogurt, apple sauce, pasta, bread, cheese, apples, bananas, oranges, and pears.
Thus I am now faced with the predicament of how to get protein and veggies into her diet surreptitiously. So I got creative and my recipe for Spinach Risotto was born!
2 cups water
1 cup of rice
1/2 bouillon cube (chicken or veggie- your choice)
1 Tbsp onion flakes
1 Tbsp minced garlic
salt to taste
1 heaping cup of chopped spinach
1/4 cup Parmesan cheese
Boil the water.
Add rice, bouillon cube, onion flakes, garlic, salt, and spinach.
Cover and simmer for 15-20min, stirring once.
When the rice is tender, add the Parmesan cheese and eggs (beat them before adding). Mix well
Raise heat to high and stir until the egg is cooked.
This makes a great side- or since it has the protein from the cheese and egg, a nice small meal by itself.
My daughter loves this dish and has been known to ask for seconds.
It’s pretty versatile- add a meat, different veggies, different cheese- so you can make it suit the palates in your family.