This butternut squash risotto is creamy and delicious and is perfect for a weaning baby who is able for some texture - just make sure to add low salt stock.

Risotto is a favourite of mine and I love how it can be easily changed by adding different vegetables and fish each time. Introduce it to your family and it will soon become a very handy mid-week addition!

Cook time: 40 minutes
Makes: 4 Adult portions

Ingredients
1 butternut squash, halved and de-seeded
2 tbsp olive oil
2 knobs unsalted butter
1 onion, finely chopped
1 tbsp dried oregano
250g Arborio Rice
1 litre low salt vegetable stock
100g Parmesan cheese, grated


Method

1. Preheat the oven to 180°C.
2. Place the butternut squash, cut side up, on a roasting tray. Drizzle 1 tbsp of the olive oil and dot 1 knob of the butter over the squash. Roast for 40 minutes, or until the squash is tender. Remove the skin and blend to a purée.
3. Bring the stock to the boil in a large saucepan, then simmer.
4. Heat the remaining oil and butter in a large frying pan over a medium heat. Add the onions and oregano. Cook until soft. 
5. Stir the rice into the onions.  Continue frying gently until  the rice is opaque, but not browned.
6. Add in the stock a ladle-full at a time. Wait until all the stock has been absorbed by the rice before adding another ladle. Stir continuously. This takes about 20 minutes. 
7. Mix in the squash purée and cheese. For a baby not able for texture, blend the risotto before serving. 

Weaning and Storage
6-7 months - Smooth and slightly thicker puree, no lumps
7-8 months - Thicker puree with increased texture
8-9 months - Minced and mashed with soft lumps.
9-12 months – Minced and finely chopped.

Our award winning Starter Weaning Set set has all the pots you need to batch cook, portion and safely store food for your weaning baby.