Risotto with Butternut Squash

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

• 50g onion, chopped
• s5g unsalted butter
• 110g basmati rice
• 450ml boiling water
• 150g butternut squash, peeled and chopped
• 225g ripe tomatoes, skinned, deseeded and chopped
• 50g Cheddar cheese, grated

Method

Saute the onion in half the butter unitl softened.

Stir in the rice until well coated.

Pour over the boiling water 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.