Fennel & Vegetable Risotto with Goat Cheese

 You can still have creamy comfort food when the warmer months approach. Adding seasonal veggies to a basic risotto recipe makes it a deliciously fresh spring dish.

Serves 4 

Prep time 5 minutes

Cook time 20 minutes

Ingredients

- 4 cups chicken or vegetable broth

- 1 tablespoon olive oil

- 1 fennel bulb, thinly sliced and diced

- 2 garlic cloves, minced

- 1 cups Arborio rice

- 4 ounces soft goat cheese

- 1 cup fresh peas (or frozen, thawed)

- 1 tomato, seeded and diced

- 2 tablespoons fresh basil, chopped

- Salt & pepper to taste

Instructions

1. In a large saucepan, bring broth to a boil then cover and reduce heat to simmer.
2. Heat oil in a deep, heavy saucepan over medium heat. Add fennel, garlic and rice. Cook for 5 minutes until rice is golden brown. Begin adding the simmering broth ½ cup at a time, and cook, stirring constantly, for approximately 20 minutes. When done the rice should be creamy yet still slightly firm in the center.
3. For BABY 8 months+: Remove ¼ cup risotto pulse in the mini processor with a few peas and 2-3 tablespoons water until desired consistency is reached. Serve.
4. For TODDLERS +: Remove ½ cup risotto, stir in a few peas, tomato dices and serve.
5. For the rest of the FAMILY: Stir in cheese, peas, tomatoes and basil. Season with salt and pepper then cook for 2 minutes and serve.