NEW CANAAN, Conn. — New Canaan 9-year-old John Breitfelder got to dine with First Lady Michelle Obama at the White House on Tuesday afternoon after his Quinoa Risotto with Shrimp and Kale recipe was picked as a winner in the the Healthy Lunchtime Challenge.
“My mom's side of the family is Italian and we all love cooking together. For years, my mom has been hiding vegetables in our risottos. Now that I've caught on to her sneaky ways, I've kicked it up a notch and added quinoa in place of rice. This is now one of my favorites -- and it's gluten-free, too! For dessert, a bowl of raspberries and blueberries swirled around vanilla Greek yogurt is a fun red, white, and blue treat!" John said on the Let’s Move! Blog.
He was one of 54 winners, one per state plus Washington, D.C., and three territories, chosen to attend the 2013 Kids State Dinner, the website said. Each child submitted an original, healthy recipe, several of which were served during the White House lunch.
“Congratulations to John on winning this prestigious competition,” U.S Rep. Jim Himes said in a news release. “It is so important that our children eat the nutritional meals they need to become healthy and strong, and I am pleased to see the next generation of young chefs making their own healthy choices.”
Here is John's complete recipe for Quinoa Risotto With Shrimp and Kale:
Ingredients: 3 tablespoons olive oil 3 cloves garlic, minced 1 pound large shrimp, peeled and deveined Salt and freshly ground black pepper 1/2 yellow onion, diced 1 cup well-rinsed quinoa 2 1/4 cups chicken stock or lowsodium chicken broth 1 cup chopped kale 1/2 cup frozen peas 1/2 cup frozen corn 1 medium plum tomato, chopped 1/4 cup grated Parmesan
Directions: 1. In a large sauté pan over moderate heat, warm 2 tablespoons olive oil. Add the garlic and shrimp, along with a pinch of salt and pepper, and sauté, stirring occasionally, until the shrimp turn pink, about 5 minutes. Transfer to a bowl. Do not clean pan. 2. In the same sauté pan over moderate heat, warm the remaining 1 tablespoon olive oil. Add the onion and sauté until translucent, about 3 minutes. Add the quinoa and cook, stirring occasionally, for about 1 minute. Add the chicken stock and bring to a boil, stirring occasionally. Reduce the heat and simmer for 5 minutes. Add the kale, peas, corn, and tomato and cook until the quinoa is tender, about 5 minutes. Add the cooked shrimp and gently stir to combine. Add the Parmesan, and season with salt and pepper. Serve hot!
Recipe serves six. Nutrition information: 317 calories; 21 grams protein; 30 grams carbohydrates; 12 grams fat (2.6 grams saturated fat); 383 milligrams sodium.
Click here to view John’s and the rest of the winning recipes.
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