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Asparagus Risotto Puree

homia recipes

Ingredients:

Medium asparagus spears (ends chopped)

8
Risotto rice ½ cup
Water 1 cup
Unsalted butter 1½ a teaspoon

Instructions:

  • Fill water tank with water until where it says “MAX”
  • Chop asparagus.
  • Clean and steam asparagus pieces for 15 minutes or until soft.
  • In a saucepan, boil water then pour on risotto rice place in a separate Bowl.
  • Mix rice with water until nice and creamy.
  • Mix asparagus puree with risotto rice cream until combined.
  • Let cool serve to baby, or refrigerate.

Device: Infano Baby Food Maker

Age: 10-12 monthes