Veggie Risotto

I adapted this delicious recipe from Annabel Karmel's "Top 100 Baby Purees", one of my favorite baby cook books.  It's actually orzo pasta, not arborio rice, which is used in true risotto.  But the creamy texture and orzo pasta make it very risotto-ish.  L loved it and I thought it was delicious as well.  I may make this for grown up dinner soon!

1 cup orzo pasta

2 small carrots, peeled and diced

1 medium zucchini, diced

1 cup chopped broccoli florets

1 tbsp unsalted butter

1/4 cup shredded cheddar cheese

1/4 cup shredded parmesan cheese 

Bring a pot of water to boil.  Add the orzo and carrot and cook for 5 minutes.  Add the zucchini and broccoli and cook another 7 minutes.  Drain.  Melt the butter in the pot and return the orzo and vegetables to the pot.  Remove from heat, add cheese, and stir until melted and creamy. 

Makes about 8 servings.