Squash Risotto
Prep time
Cook time
Total time
On tonight's menu.... Butternut squash risotto (not much got eaten as Penny was exhausted, so she had a bath then bed) Mr PLW and I ate all of ours, so we can have pudding! Served with steamed spinach.
Serves: 3
  • ⅓ butternut squash, cubed then roasted until golden.
  • ½ a finely diced red onion
  • As much risotto rice as required
  • 1 low salt chicken stock cube
  • Parmesan cheese
  • Arborio rice
  • Handful of spinach
  1. Follow recipe on the packet of rice for timings and stock quantites.
  2. Add the onion and stock
  3. When almost cooked add the squash and spinach followed by a generous sprinkle of parmesan cheese (season for adults and maybe add some crispy bacon lardons)
  4. Cool for baby and then shape into balls.
Recipe by Penny Led Weaning at http://www.pennyledweaning.co.uk/lunch/squash-risotto/