Recipe: Butternut Squash Risotto
July 2, 2009 by Mum Admin
Filed under Feeding & nutrition
This recipe is free of all the ‘bad stuff’ and is suitable for babies 9 months and older. Thanks to Jill Japp from the Your Parenting Community.
INGREDIENTS
50g Onion, chopped
25g Butter
100g Basmati Rice
150g Butternut, peeled and grated
450ml Boiling water
3 Ripe tomatoes (225g), skinned, seeded and chopped
50g Cheddar cheese, grated
METHOD
Sauté onion in half the butter.
Stir in the rice
Pour in the water and cook for 8 minutes.
Stir in butternut and reduce heat. Cook for about 12 minutes, or until water is absorbed.
Meanwhile, sauté the tomatoes in the remaining butter for 2 or 3 minutes.
Stir in the cheese until melted.
Stir into rice mixture.
Allow to cool a bit before serving.
* Makes 4 portions. Can be frozen.INGREDIENTS
50g Onion, chopped
25g Butter
100g Basmati Rice
150g Butternut, peeled and grated
450ml Boiling water
3 Ripe tomatoes (225g), skinned, seeded and chopped
50g Cheddar cheese, grated
METHOD
Sauté onion in half the butter.
Stir in the rice
Pour in the water and cook for 8 minutes.
Stir in butternut and reduce heat. Cook for about 12 minutes, or until water is absorbed.
Meanwhile, sauté the tomatoes in the remaining butter for 2 or 3 minutes.
Stir in the cheese until melted.
Stir into rice mixture.
Allow to cool a bit before serving.
* Makes 4 portions. Can be frozen.(Suitable from 9 months onwards)
INGREDIENTS
50g Onion, chopped
25g Butter
100g Basmati Rice
150g Butternut, peeled and grated
450ml Boiling water
3 Ripe tomatoes (225g), skinned, seeded and chopped
50g Cheddar cheese, grated
METHOD
Sauté onion in half the butter.
Stir in the rice
Pour in the water and cook for 8 minutes.
Stir in butternut and reduce heat. Cook for about 12 minutes, or until water is absorbed.
Meanwhile, sauté the tomatoes in the remaining butter for 2 or 3 minutes.
Stir in the cheese until melted.
Stir into rice mixture.
Allow to cool a bit before serving.
* Makes 4 portions. Can be frozen(Suitable from 9 months onwards)
INGREDIENTS
50g Onion, chopped
25g Butter
100g Basmati Rice
150g Butternut, peeled and grated
450ml Boiling water
3 Ripe tomatoes (225g), skinned, seeded and chopped
50g Cheddar cheese, grated
METHOD
Sauté onion in half the butter.
Stir in the rice
Pour in the water and cook for 8 minutes.
Stir in butternut and reduce heat. Cook for about 12 minutes, or until water is absorbed.
Meanwhile, sauté the tomatoes in the remaining butter for 2 or 3 minutes.
Stir in the cheese until melted.
Stir into rice mixture.
Allow to cool a bit before serving.
*Makes 4 portions. Can be frozen.
Makes 4 portions. Can be frozen.
