Risotto with Butternut Squash
Serving cooked rice with veggies is an ideal way to introduce texture to your baby’s food.
Vegetarian
Ingredients
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
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
Method
- Saute the onion in half the butter until softened.
- Stir in the rice or pasta shells 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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