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.
Author: Hannah
Serves: 3
Ingredients
- 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
Instructions
- Follow recipe on the packet of rice for timings and stock quantites.
- Add the onion and stock
- 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)
- Cool for baby and then shape into balls.
I'm Hannah from Lincoln! Mama to Penny who was born in February 2015. I have always been a bit obsessed with food and enjoy travelling and sampling as much of it as time allows. I'm sharing my baby led weaning recipes that can be used for all the family.
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