I had leftover butternut squash in the fridge (because I always have butternut squash and sweet potatoes in the kitchen) so I decided to put together this creamy and healthy risotto. It has simple ingredients and is full of nutrients. Trust me, not only babies and toddlers will enjoy it. Even though it is not made with white wine, it tastes like real italian risotto. Add parmesan for adults and kids well over one (avoid for babies because of salt) and you will think you are eating at a restaurant. We are at my mom’s house in Seattle now so I cooked it for the entire family and they loved it.
Before Soren turned one, I always made two batches simultaneously: one with salt and one without. You can always make one batch without salt and then add salt individually when serving but it’s not the same.
- ½ yellow onion
- 5-6 crimini mushrooms (or any other kind)
- ½ butternut squash cubed into small pieces
- 1 cup of Arborio rice (this type of rice is key to creaminess)
- ⅓ almond milk (or any other nut or dairy milk)
- fresh sage
- 1 garlic clove
- Boil a large pot of water. Leave it simmering next to the pot where you will be making the risotto.
- In a pot or a deep pan, heat up some olive oil, add chopped onions and cook until translucent (about 4-5 minutes).
- Add diced mushrooms, butternut squash and minced garlic. Continue sautéing stirring frequently for 5 minutes.
- Add the rice (well rinsed) and stir everything well to coat the rice with all the juices from the pan.
- Start adding a ladle of boiling water from the pot you prepared earlier. Keep stirring the rice until the water evaporates. Continue adding the boiling water one ladle at a time until the rice is nice and creamy and almost cooked.
- Add almond milk and plenty of sage (you can chop up the sage or add whole leaves). Cook for 5 minutes until the milk is evaporated. Done. Enjoy!
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