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You are here: Home / Recipes / by type / Baby Led Weaning / Roasted Butternut Squash Risotto

Roasted Butternut Squash Risotto

June 21, 2016 By Little Grazers 2 Comments

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Risotto is a great one pan dish to make when you just don’t want to be faced with lots of different pans to clean up afterwards. My kids love it and it’s a dish that’s great for sneaking in lots of hidden vegetables for those with fussy ones, just chop them up finely and most will not even notice. Luckily my kids love butternut squash, it has a lovely sweet flavour, especially when roasted.

Little Grazers Roasted Butternut Squash Risotto - gluten free, blw, baby led weaning, fussy eaters, family meals, kids meals

Roasted Butternut Squash Risotto

Ingredients

  • 400 g /14oz of butternut squash, cubed
  • 1 cup of Arborio rice, 240ml
  • 2 small shallots finely chopped
  • 3 cloves of garlic, crushed
  • 1 cups litre of chicken or vegetable stock, 4
  • leaves Some fresh thyme or sage
  • sprinkling of paprika
  • pepper to season
  • 60 g /2oz of parmesan cheese
  • optional: freshly chopped Italian parsley
  • 1 tablespoon of butter
  • olive oil

Instructions

  1. Preheat oven to 200c or 400f
  2. Place cubed butternut squash into a ovenproof dish, sprinkle with paprika, drizzle with olive oil and roast till caramelized.
  3. When butternut squash is close to being ready you can start the risotto process.
  4. Add the chicken or vegetable stock to a small saucepan with the basil, thyme or sage and keep on a low heat.
  5. Add the butter to a frying pan and sauté the onion and garlic for a few mins until tender.
  6. Stir in the Arborio rice.
  7. Add 1 ladle of the stock. Continuously stir making sure you scrap all the flavouring from the bottom of the pan, as the stock reduces add another ladle of stock, and repeat the process until there is only a little of the stock remaining.
  8. Add the roasted butternut squash and the remaining stock and when the last bit of stock has almost reduced, remove from the heat and stir in 30g of parmesan cheese.
  9. Divide between three plates and top each plate with the remaining parmesan.
  10. Optional: Sprinkle with some freshly chopped Italian parsley.
© Little Grazers

 

Little Grazers Roasted Butternut Squash Risotto - gluten free, blw, baby led weaning, fussy eaters, family meals, kids meals

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Filed Under: Baby Led Weaning, Egg Free, Family Meals, Featured, Fussy Eaters, Gluten Free, Kids Meals, Nut Free, Vegetarian Tagged With: butternut squash, gluten free, risotto

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Reader Interactions

Comments

  1. Sarah

    October 5, 2017 at 6:12 pm

    Making this but the “1 cups litre stock…4” is confusing!! How much?? Now need to find a similar recipe as the typo doesn’t make sense. Can you fix? Xx

    Reply
    • Little Grazers

      October 6, 2017 at 1:56 am

      So sorry, I updated to a new recipe box and it converted incorrectly. It’s is 4 cups or 1 litre.

      Reply

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