“Kid’s Veggie Risotto”

After watching the documentary, “Forks Over Knives,” i thought i’d go heavy on the veggies tonight for the kids.  *


14 ozs. frozen veggies (i used antioxidant Green Giant Veggies, minced (broccoli, carrots, red pepper, yellow pepper)

1  qt. organic chicken broth

1   1lb. orzo pasta

1   onion, finely chopped

2   small cloves garlic, minced

about 2 TBLS  extra virgin olive oil (or spray if using non-stick pan)

grated parmesan  (or shredded cheddar, i suppose)

In a large pot over medium high heat, saute onion and garlic in olive oil for 3 min.  Meanwhile, puree frozen veggies in a blender.  Add veggies to pot and saute for another 3 min.  Add orzo and chicken broth.  Stir. Put lid on. Watch and stir occasionally, mostly keeping lid on.  Cook for 10 min. Stir in desired amount of parmesan.

Enjoy while thinking this dish has equal amounts veggies to pasta! 😉

*The documentary suggests to reduce, not eliminate, meat, dairy and eggs to not only prevent a number of diseases- but reverse them.

This entry was posted in Childhood Diabetes, Childhood Obesity, Education, Health, Obesity, Parenting, Recipes and tagged , , , , , , , , , , , , , , . Bookmark the permalink.

2 Responses to “Kid’s Veggie Risotto”

  1. Jeff0310 says:

    I have never thought to mince frozen veggies! I know my family will love this recipe! thanks for sharing.

    • neither had i before this! I struggled between “hidden”and “seen” veggies for the kids. But i’ve come to the conclusion…why choose! Here, they see it and don’t see it 🙂

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