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
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!
Recipe by Soren's Purple Plate at https://sorenspurpleplate.com/mushroom-butternut-squash-risotto/