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Butternut-squash risotto

Baby food - Butternut-squash risotto suitable from 4 months old

Baby’s first Butternut-squash risotto

Ingredients:
– 2-4 dl of veggie stock or just water
– 1/2 cup of Arborio rice (risotto rice)
– 1 knob of butter (unsalted)
– Butternut squash puree see  Butternut squash puree recipe

All organic if possible.


 

Method:

1. Add 1 dl risotto rice and 4 dl veggie stock and leave it boiling till the rice is cooked.

2. Add butter when the rice is done.

3. Add butternut squash (from previous post) and butter and serve.


 

Actually this recipe u can use any other puree to mix with the rice!


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3 Responses to Butternut-squash risotto

  • Hi there,

    Thank you for your recipes…have a question regarding squash risotto…in the ingredients section you have said 2dl of veggie stock and in method section is says 4dl veggie stock…which one is the right amount?

    Thank you

  • Is it okay to freeze this?

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