Risotto with Butternut Squash
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Top Tip: The more you allow your baby to experiment using a spoon, the quicker she will learn to feed herself.
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Serving cooked rice with vegetables is an ideal way to introduce texture to your baby's food. Butternut squash is now more readily available in supermarkets, although you could substitute it with pumpkin instead.
Ingredients
MethodSaute the onion in half the butter until softened. Stir in the rice until well coated. Pour over the boiling water, cover pan with a lid and cook for 8 minutes over a high heat. Stir in the butternut squash, reduce the heat and cook, covered, for about 12 minutes or until or the water had been absorbed. Meanwhile, melt the remaining butter in a small saucepan, add the tomatoes and saute for 2-3 minutes, Stir in the cheese until melted, then stir the tomato and cheese mixture into the cooked rice.
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wrote on 23 Mar, 2013.
I've been making this one for my girls for years and they still love it. I add a crushed clove of garlic to the tomatoes as they sauté, chop my squash slightly larger and use stock instead of water to make it a bit more grown up. I think you need more water than the receipe says to help cook the squash.
wrote on 20 Aug, 2012.
I would defo recommend cooking the squash before you add it to the rice- I chopped up mine really small but it took forever to cook - has been on stove 40 mins at least and still isn't at fork mash softness - meanwhile the rice is broken down and mushy! Might have to bin it and start again tomorrow, expect it will be nice with pre-cooked veg.