Food

Acorn Squash & Shilitake Mushroom Risotto

1/4 small acorn squash, about 1/4 pound
about 3/4 cup low-sodium chicken broth
1/2 teaspoon olive oil
4 teaspoons diced onions
salt to taste
freshly ground black pepper
1/4 cup sliced shiitake mushrooms
1/4 teaspoon minced garlic
1/4 teaspoon minced, fresh thyme
1/4 cup Arborio rice
4 teaspoons freshly grated Parmesan cheese

Read more: Healthy Kids Recipes: Acorn Squash & Shilitake Mushroom Risotto

 
For the risotto:
1 1/3 pounds asparagus
4 cups low-sodium vegetable broth
1/3 teaspoon saffron threads, chopped
4 teaspoons olive oil or butter
2/3 small onion, chopped
1 1/3 cups Arborio rice

Asparagus Risotto with Gremolata

For the gremolata:
4 tablespoons chopped flat-leaf parsley
2 teaspoons minced garlic
 

Read more: Healthy Kids Recipes: Lemon chicken salad

 

Read more: Healthy Kids Recipes: Turkey Chili

 

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