I found this recipe for Spring Vegetable Risotto in the book Healthy Meals for Babies & Toddlers. Preparation for this takes about 10 minutes and cook time is about 40 minutes. Be sure you plan to cook this meal when you are able to stay near the stove (this isn't a "let it simmer and walk away" meal). You can add or substitute other veggies to meet your childs needs. I added carrots to the mix.
1 small leek, peeled and very finely chopped
1 small zucchini or summer squash, very finely chopped
small handful frozen peas
small piece of unsalted butter
1 tsp olive oil
heaping 3/8 cup of Arborio (Risotto) rice
1 1/2 cups HOT no-salt or homemade vegetable or chicken stock
1/2 tsp dried oregano
2 tbsp freshly grated Parmesan or Romano cheese
Steam the leek and zucchini for 2 minutes, then add the peas and steam until veggies are tender enough for your baby.
Melt the butter with the oil into a heavy-bottom skillet. Once melted, add the rice and cook, stirring constantly, for about 2 - 3 minutes, or until the grains are translucent.
Slowly add the stock 1ladel full at a time, waiting until it has been absorbed before adding more. While doing this you will be constantly stirring the rice. Cook over medium-low heat for 20 minutes, stirring continuously.
Add the oregano, cheese, and vegetables and let simmer, while stirring, and additional 5 - 10 minutes, or until all the liquid has been absorbed and rice is tender.
If your baby isn't ready for chunky foods this meal can be pureed (add more stock or water for the right consistency).
I served this to baby bug "as is" and to me and my husband with a little salt and pepper. If you are busy like me, you may want to freeze some of it for later!