I am going to warn you upfront, this recipe is a little time consuming. Risotto needs to be babysat and stirred constantly and since we are cooking this down a bit, we go beyond finished risotto so that it blends super smooth and serves through the spoon attachment. That said, it freezes well, tastes like thanksgiving, and provides a young eater with so much protein and vitamins that it is absolutely worth it!
So lets get started!
1/2 lb Ground Turkey
2 cups Low Sodium Broth Chicken, Turkey, or Vegetable
2 cups water
1 cup Arborio Rice Jasmine works, but not as well
1 small Onion well chopped
1/2 cup Broccoli steamed (optional)
1 tbsp olive oil
1- Mix the 2 cups broth and 2 cups water in a pan on the stove top. Bring to a boil and turn to low.
2- Add the ground turkey and onion to a deep skillet and saute until onions are translucent and turkey is fully cooked. Remove the mixture from the pan and blend with a few table spoons of water. The picture shows the cooked turkey pre and post blend.
3- Do not rinse the pan. Add the olive oil and rice and stir for 3 minutes.
4- From here on, keep the heat at medium high and stir in 1 cup of water broth mixture when the pan becomes dry. This will break the starches in the rice and create the creamy texture with out cream. If your water and broth mixture runs low add hot water. The water has to be warm to hot to keep the sauce building.
5- When the rice is swollen and the sauce has thickened, usually your risotto would be done. To create a good, preservable baby food add 1 more cup of water broth mixture. Stir the twice ground turkey in and the broccoli if you are using it.
6- Allow to cool a bit before blending. If the sauce has thickened add just enough water to the blended to get a nice smooth consistency. Transfer to your twist bags and then the freezer for up to 3 months!!
