We got some beautiful squash blossoms with our CSA share, so I thought a nice way to appreciate their delicate flavor would be to use them in a risotto. I made a classic risotto and then stirred in the sliced squash blossoms with the last couple additions of stock right before the risotto was finished. The risotto was delicious, as it always is, but I didn't think that the flavor of the squash blossoms came through as much as I was hoping. But the beauty of being a member of a CSA is I will likely get more squash blossoms in the future and can experiment with fun new ways to cook with them.
So, for Baby Girl's bento on this day, I gave her some of the leftover risotto from the night before. I packaged it in a 4 ounce glass canning jar so that it could be heated up in the microwave at daycare. To round out her lunch, and to eat for morning snack, I gave her a multi-grain blueberry muffin from the freezer, two sun butter oatmeal balls, some sliced green grapes and a mix of garbanzo beans and frozen peas in the red silicone cup. This was packed into the top layer of my favorite little green tiffin box.
Similar items to those used in this bento: