Spring Vegetable Risotto: This traditional Italian dish makes a mildly-spiced meal for babies who are fond of bland yet tasty food. The vegetables provide vitamins, folic acid and fibre, while the cheese adds protein and calcium to your baby’s diet.

While cheese is good for children, it must not be overdosed because it takes too long to digest and your baby might refuse other foods during that time. So, we have added very little cheese to the Spring Vegetable Risotto just to get the authentic flavour. It is the veggies that this dish focuses on!

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Makes 1 cup


2 tbsp finely chopped spring onions whites
2 tbsp rice (chawal) , washed and drained
1 tsp oil
1 tbsp finely chopped onions
1 tsp garlic (lehsun) paste
2 tbsp grated carrot
1 tbsp small broccoli florets
1 tbsp finely chopped french beans
restricted quantity of salt (optional)
1 1/2 tbsp grated processed cheese


  1. Heat the oil in a deep non-stick pan, add the onions and garlic paste and sauté on a medium flame for 1 minute.
  2. Add the rice and ¾ cup of water, mix well and cook on a medium flame for 4 to 5 minutes or till the rice is cooked.
  3. Add the carrot, broccoli, french beans, spring onion whites and ½ cup of water, mix well and cook on a medium flame for 2 minutes or till the vegetables turn soft, while stirring occasionally.
  4. Add the salt and cheese, mix well and cook on a medium flame for 1 more minute or till the cheese melts. Mash it lightly using a potato masher.
  5. Serve lukewarm.

Nutrition Value

Nutrient values for 1 cup

Energy 209 calories
Protein 6.0 gm
Carbohydrate 26.9 gm
Fat 8.6 gm
Fibre 2.5 gm
Vitamin A 787.2 mcg
Calcium 152.3 mg
Folic acid 17.9 mcg