Risotto spinach with carrots

Risotto spinach with carrots

Today it had to be done very quickly again and since my little bee just likes to eat rice at the moment, we had risotto with spinach and carrot for lunch.

Normally there would be some salmon as a side dish, but there was no time for that. But we all enjoyed it really well even without salmon 😋

‼️ Please do not reheat dishes with spinach for babies and small children.

Ingredients:
100g risotto or short grain rice
50g frozen spinach
1 medium carrot
1 small onion
300ml water (or vegetable broth for children aged one year and over)
1 tbsp rapeseed oil
1 tsp butter

Optional:
A little grated Parmesan (I only recommend Parmesan for ages one year and over)

Preparation:
Peel 1 onion and cut into small cubes.
2️⃣Wash, peel and finely grate the carrot.
3️⃣Steam onions in a pot with oil until translucent.
4️⃣Add spinach and carrot and cook for 2-3 minutes.
5️⃣Put the rice in a sieve, wash well with water and add to the vegetables in the pot and fry for 2-3 minutes.
6️⃣Deglaze with water/vegetable broth.
7️⃣Simmer at the lowest level with the lid closed for about 15-20 minutes until all the liquid has been drawn out and the rice becomes soft and creamy.
8️⃣If you like, you can serve it with some parmesan.

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