Risotto rice is great for little hands, it is easier to pick up for baby led weaning, than some other types of rice. My daughter absolutely loves risotto and this one went down really well. I think she loved the combination of the rice and sweetness of the tomatoes/butternut squash, their wasn’t much left from the serving I gave her and very little ended up on the floor. My son enjoys this too because there were none of the dreaded greens visible in his serving. So a great dish for all the family.
Roasted Butternut Squash and Tomato Risotto
Serve 4 (2 adults and 2 kids)
- 1/2 a medium butternut squash, peeled and roughly chopped
- 300g of cherry tomatoes
- 1 onion, finely chopped
- 3 cloves of garlic, crushed
- 1 cup (240ml) of arborio rice
- 1.5 cups (360ml) of passata
- 1.5 cups (360ml) of low sodium chicken stock
- some freshly chopped basil
- some freshly chopped Italian parsley
- 80g of parmesan cheese
- olive oil
- black pepper
Preheat oven to 180c or 350f (gas mark 4)
Add the tomatoes and butternut squash to a oven proof dish and drizzle with some olive oil. Roast in the oven until butternut squash is caramelised, but still has a slight bite to it.
Place your passata, stock and some freshly chopped basil in a small saucepan, bring to a boil and then reduce heat down to low.
Add a couple of teaspoons of olive oil to a frying pan over a medium high heat.
Add your onion and garlic and fry until softened..
Add the arborio rice and mix well.
Then start adding a couple of ladles of your passata/stock at a time, stir constantly and scraping any bits sticking to the bottom as you do. As your stock is absorbed add a couple of more ladles and continue until passata/stock is almost gone.
Add in your roasted tomatoes and butternut squash and the remaining passata/stock and stir well. The rice should have a slight bite to it when ready.
Season with a little black pepper and top with some freshly chopped parsley and parmesan cheese.
If you have any fussy eaters, be sure to keep the green stuff away from their serving