Mushroom Butternut Squash Risotto
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Recipe type: lunch, dinner, baby, toddler, family
Cuisine: Italian
 
This creamy healthy risotto is healthy and delicious. This recipe serves 4. Double the ingredients and make a large batch, which will last you several days. Baby Led Weaning appropriate right from 6 months.
Ingredients
  • 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
Instructions
  1. Boil a large pot of water. Leave it simmering next to the pot where you will be making the risotto.
  2. In a pot or a deep pan, heat up some olive oil, add chopped onions and cook until translucent (about 4-5 minutes).
  3. Add diced mushrooms, butternut squash and minced garlic. Continue sautéing stirring frequently for 5 minutes.
  4. Add the rice (well rinsed) and stir everything well to coat the rice with all the juices from the pan.
  5. 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.
  6. 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!
Recipe by Soren's Purple Plate at https://sorenspurpleplate.com/mushroom-butternut-squash-risotto/