Squash risotto

Risottos are a great introduction to more textured foods as the Arborio rice provides a soft, creamy texture.

Butternut squash and red kuri make a wonderful risotto with their slightly nutty flavour and
soft texture once cooked. Doubling the quantities below will make a delicious meal for the whole

Squash Risotto

  • 7 months +
  • 6 portions
  • Approx. 40mins cooking time
  • Suitable for freezing


  • 1 tablespoon olive oil
  • Half a medium onion, finely chopped
  • 1 clove of garlic, crushed
  • Half a large squash (butternut, red kuri, pumpkin) peeled and diced
  • 1 teaspoon dried sage
  • 115g Arborio rice, rinsed
  • 500ml boiled water or no added salt vegetable stock


  1. Heat olive oil in a large pan on low heat.
  2. Add the garlic and onion, cook for about 5 minutes stirring occasionally until soft.
  3. Add the squash and dried sage. Cook for another 7 minutes then add the Arborio rice and
    cook on low heat for 6 minutes, stirring frequently.
  4. Gradually add the stock/water, about 80ml at a time. Cook on a low heat and simmer gently,
    stirring at regular intervals. When the stock has been fully absorbed, add the next amount of
    stock and repeat until the risotto has a creamy texture and the squash is soft. This will take
    around 25 minutes.
  5. Mash to desired consistency if required and serve.

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