Risotto with Butternut Squash

Risotto with Butternut Squash recipe by Annabel Karmel


Risotto with Butternut Squash

Serving cooked rice with veggies is an ideal way to introduce texture to your baby’s food. So give this Risotto with Butternut Squash recipe a go!

For another baby-friendly risotto recipe, next try this Piccolo Tomato & Basil Risotto



50 g onion, chopped
25 g unsalted butter
110 g basmati rice or pasta shells
450 ml boiling water
150 g butternut squash, peeled & chopped
225 g ripe tomatoes, skinned, deseeded & chopped
50 g Cheddar cheese, grated


  1. Saute the onion in half the butter until softened.
  2. Stir in the rice or pasta shells until well coated.
  3. Pour over the boiling water, cover pan with a lid and cook for 8 minutes over a high heat.
  4. Stir in the butternut squash, reduce the heat and cook, covered, for about 12 minutes or until or the water had been absorbed.
  5. Meanwhile, melt the remaining butter in a small saucepan, add the tomatoes and saute for 2-3 minutes,
  6. Stir in the cheese until melted, then stir the tomato and cheese mixture into the cooked rice.

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