Easy Soft Foods and Purées for Seniors

Ingredients

• 6–8 cups chicken or vegetable broth
• 2 cups summer cherry tomatoes, red or mixed colors
• 1/2 cup dry white wine
• 1 1/2 cups Arborio rice
• 1 small sweet onion, diced
• 1 clove garlic, minced
• 2 tablespoons unsalted butter, divided
• 1–2 tablespoons olive oil
• Freshly grated Parmesan cheese, to taste
• Salt and pepper, to taste
• Basil oil to garnish

Instructions

1. Roast the tomatoes at 425°F for 15 minutes.
2. Warm the broth in a separate pot and keep it on low heat.
3. In a large stock pot, warm 1 tablespoon each of butter and olive oil over medium-low heat until the butter melts (don't let it bubble).
4. Add the onion and garlic. Sauté until translucent.
5. Stir in the rice and toast for 2–3 minutes.
6. Add the white wine and let it simmer.
7. While that simmers, purée the roasted tomatoes with an immersion blender or regular blender. (If using a regular blender, cover the top with a towel — hot liquid can splatter.)
8. Stir the puréed tomatoes into the rice.
9. Add the warm broth, stir, cover, and reduce heat to low. Return every 5 minutes or so to stir, for about 20 minutes, until the liquid is absorbed and the rice is creamy.
10. Remove from heat. Stir in the remaining butter and Parmesan. Cover briefly, then taste and season with salt and pepper.
11. Garnish with olive oil or basil oil.