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.

Leave a Reply