The butternut squash turns this risotto a beautiful color making little ones want to dive right in. It’s a super finger food! You can puree the risotto if you wish but be sure to keep a close watch over the texture when pureeing; it could turn into a sticky, gloopy mess if you are not careful!
prep time: 15 minutes
cook time: 30 minutes
total time: 45 minutes
serves: 12 (baby sized portions)
appropriate for ages: 8 months and older
Ingredients:
- 4 tablespoon butter
- 2 cups Arborio rice
- 6 cups chicken stock (or use 3 cups chicken stock and 3 cups vegetable stock, if desired)
- 2 small onions, finely diced
- 2 cups butternut squash, peeled, and diced into ½ inch pieces
- ½ cup apple juice
- 1 cup freshly grated Parmesan cheese (optional)
Preparation:
Step 1: In a medium pot, heat the butter on medium heat; once melted add the rice and onion, cooking until the rice and onion are translucent, turn heat down to low.
Step 2: Add the squash and cook for 5 minutes.
Step 3: Slowly add the stock and apple juice, stirring with each addition, cover and simmer on low until all liquid is absorbed, approximately 20 minutes. Be sure to peek in the pot to check on the progress.
Tip: This is suitable for freezing.
Variation: Remove some of the butternut squash dices and mash then add a pinch of curry seasonings and return to risotto, mix well to combine. Try adding shredded or diced cooked chicken or poached salmon, if desired, once the risotto has fully cooked.
You can find this baby food recipe and more from Maggie Meade in The Wholesome Baby Food Guide.
