Another barley risotto recipe

Tonight I made a particularly good recipe. Should be baby-friendly if the baby has had most of the ingredients. All the meat and vegetables were organic, and local if I could find them. I'm getting a little better.

Bison Barley Risotto: (makes two extremely generous adult portions and enough baby food for about 4 toddler meals)

1 lb ground bison (can substitute beef)
2 Tbsp butter
~3 Tbsp minced garlic
1 quart carton of vegetable broth
~1 cup water
~1/2 cup milk
1 cup dry pearled barley
1 zucchini
2 shallots
3 portabello mushroom caps
spices to taste: salt, pepper, thyme, sage, bay leaves, coriander, oregano

1. Melt butter. Add meat and shallots to pan. Brown meat.
2. Add garlic and barley and saute for one minute.
3. Add broth just to cover barley. Add spices. Cook, stirring, until broth is almost evaporated. Add more broth. Continue this process until carton is empty, about 25 minutes.
4. Add zucchini and mushrooms. Cook until soft and barley is desired texture, adding water whenever risotto begins to stick (about 15 minutes).
5. Remove bay leaves. Add milk, remove from heat, stir and let stand for 5 minutes. Puree baby's portion and serve.

First wave of baby food posts

First a few more family recipes, 10 months:

Thomas's first stir fry:

Stir fry 4 chicken breasts, cubed, in vegetable oil with garlic, soy sauce, and ginger.
In separate wok, heat vegetable and safflower oil. Add garlic and broccoli, stir fry for a few minutes. Add kale, stir fry for a few minutes, add snow peas and stir fry a few minutes, add ginger and soy sauce. Add water chestnuts and cherry tomatoes and stir fry for a couple minutes. Stir in chicken and serve over rice.

Take one serving and puree in blender. This worked out way better than I expected. I think if I'd known how well my blender would handle meats, I wouldn't have bothered buying a food mill. Thanks Ty! It's six years old and still blends like crazy.

This was Thomas's favorite meal so far, I think.

Beef stew with beets:

Cut up 1.5 lbs. beef roast. Dredge in flour and brown in large saucepan with fresh garlic. Add 2 Tbsp cooking wine to loosen brown stuff on bottom of pan. Add 4 cups vegetable broth, 4 baby beets, cut up, 6 small potatoes, cut up, 1 large onion, cut up, 2 carrots, cut up, and any other loose vegetables looking for a meal to be part of. Bring to a boil and simmer for an hour, covered. As before, put one serving in blender. The beets give a really nice richness to the broth.

Barley risotto:

Add 1 cup barley to large saute pan. Add about 3/4 cup chicken broth or enough to just wet barley. Add about 4 cloves fresh garlic, sliced. Bring broth to a boil, stirring constantly, and boil until most of the liquid is gone, then add a little more broth. Keep doing this for about 40 minutes, then add 1 zucchini, sliced, and a bunch of spinach, torn into pieces. Cook 2 links sausage, removed from skin, in a separate pan and add towards end of cooking. Continue to cook barley until it has absorbed about 4.5 cups of liquid (I used 4 cups chicken broth and 0.5 cup water).

In retrospect I think this would have been better with chicken instead of sausage, but it's hard to tell. Thomas liked it, anyway. So did I. Barley risotto is pretty excellent. I'll have to make it more in future.