Butternut Squash Risotto
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.Riso
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.mummycooks.com.
Cooking tools:
- Oven
- Roasting pan
- Chef's knife
- Cutting board
- Saucepan
- Skillet
- Stove
- Ladle
- Blender
- Wooden spoon
- Grater
- Measuring spoon
- Measuring cup
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
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