Butternut Squash Risotto
A Soft and Savory Dinner for Toddlers
A gentle, creamy introduction to complex flavors, this Butternut Squash Risotto is perfect for babies exploring the world of solids. Made with simple, nutritious ingredients, it’s a comforting meal that’s easy on little tummies.
Age
Suitable for babies 7 months and older, once they’ve been introduced to solids.
Difficulty
Easy
This recipe requires minimal skills.
Total time
30 minutes
Servings
Makes approximately 6 servings (1/4 cup each)
Dietary Needs
Gluten-free, can be made dairy-free, vegetarian
Ingredients
- 1 cup butternut squash, peeled and cubed (about 200g)
- 1/2 cup Arborio rice (100g)
- 2 1/2 cups water, or a mixture of breastmilk or formula and water for cooking (625ml)
- 1 tablespoon olive oil or unsalted butter (if baby is ready for dairy) (15ml)
- Optional: A pinch of dried thyme or rosemary, if already introduced
Equipment
- Medium saucepan
- Wooden spoon
- Blender or food processor
- Measuring cups and spoons
- Peeler and knife
Instructions
- Peel and cube the butternut squash. Ensure the pieces are small for even cooking.
- In a medium saucepan, heat the olive oil or butter over medium heat. Add the cubed squash and sauté until it begins to soften, about 5 minutes.
- Add the Arborio rice to the pan and stir for 1-2 minutes until the grains are well-coated and slightly translucent.
- Slowly add the water (or mixture of water with breastmilk/formula for added nutrition), 1/2 cup at a time, stirring frequently. Allow the liquid to be absorbed before adding more. Continue until the rice is tender and creamy, and the squash is fully cooked, about 20 minutes.
- Allow the mixture to cool slightly, then transfer to a blender or food processor. Blend until smooth, adding more liquid (water, breastmilk, or formula) as needed to reach the desired consistency.
- If you’re including herbs, stir in a pinch of the chosen herb after blending.
It’s always best to add liquid gradually while blending and check the consistency. You can always add more liquid to thin it out but can’t remove it once it’s too thin. Remember, the goal is to achieve a smooth, easily swallowable texture that your baby can manage without difficulty.
Feeding Tips
- Ensure the risotto is at a comfortable temperature before feeding.
- Start with a smooth texture, gradually making it chunkier as your baby gets used to solids.
- Mix with other pureed foods for variety.
Storage
- Store in an airtight container in the refrigerator for up to 2 days.
- Freeze in ice cube trays or small containers for up to 3 months. Thaw overnight in the refrigerator.
Nutrition
The values are approximate and can vary depending on the specific ingredients used. This table aims to provide a general overview of the nutritional benefits of this wholesome baby food.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 70 |
| Protein | 1.5g |
| Carbohydrates | 15g |
| Dietary Fiber | 1g |
| Sugars | 1g |
| Fat | 2.5g |
| Sodium | 10mg |
| Vitamin A | 50% DV |
| Vitamin C | 15% DV |
| Calcium | 2% DV |
| Iron | 4% DV |
Notes
- Introduce each ingredient separately before combining them into this recipe to check for any allergies.
- Adjust the liquid according to your baby’s preference for consistency.
Conclusion
Butternut Squash Risotto is a delicious, nutritious meal for babies making their way into the world of solid foods. Its creamy texture and mild flavors make it a hit among little ones, providing them with essential nutrients for their growth and development. Enjoy this bonding experience as you introduce your baby to new tastes and textures!
