This is a healthy version of risotto. It came out extremely creamy and delicious. It's perfect for the fall/winter when squash and sage are in season.
This recipe works perfectly if you are making food for your baby too. The recipe calls for butternut squash puree. One squash is enough for the risotto and 6-8 jars of baby food. Winter squash, such as butternut squash or acron squash are great foods to introduce at 4-6 months. They are very packed with viatmins, beta-carotene and calcium. If you are not planning on making baby food, you can freeze the remainder for another time.
Below are some pictures of Layla eating butternut squash for the first time. Although the pictures do not look like it, she really did love it!
Butternut Squash Risotto
Serves 4 ( 1 1/2 cups each)
Ingredients:
5 cups low-sodium chicken or vegetable broth
1 tablespoon olive oil
1 medium onion, finely diced
1 ½ cups Arborio rice
½ cup dry white wine
1 butternut sqaush, boiled and pureed (1 cup purée)
2 tablespoons chopped fresh sage
½ cup freshly grated Parmesan cheese
Salt and Pepper to taste
1. Peel and dice butternut squash and place in a pot of boiling water. Cook until tender about 25-30 mins. Remove squash and place in blender (or baby bullet), blend until a smooth puree. Add a little water at a time to help blend the squash. Set aside and reserve 1 cup for the risotto. (The remainder can be refrigerated or frozen for baby food)
2. To make the risotto: heat broth in a sauce pan until it is hot but not boiling. Reduce heat to low and cover to keep warm. Heat oil in a large saucepan over medium heat. Add onion and cook until softened but not browned, 6 to 8 minutes; stirring frequently. Add the rice and stir for 1 minute. Add the wine and simmer until it is absorbed into the rice, stirring constantly, about 2 minutes.
3. Add ½ cup of hot broth and simmer over medium/low heat, stirring frequently, until it is absorbed. Repeat with remaining broth, ½ cup at a time, allowing each addition to be absorbed before adding more, about 30 minutes total.
4. When all the broth is incorporated and the rice is tender and creamy, add squash, sage, all but 2 tablespoons of cheese, salt and peppee to taste. Serve immediately, garnished with remaining cheese.
(Recipe for risotto adapted from Ellie Kreiger's cookbook: Comfort Food Fix)
This is a healthy version of risotto. It came out extremely creamy and delicious. It's perfect for the fall/winter when squash and sage are in season.
This recipe works perfectly if you are making food for your baby too. The recipe calls for butternut squash puree. One squash is enough for the risotto and 6-8 jars of baby food. Winter squash, such as butternut squash or acron squash are great foods to introduce at 4-6 months. They are very packed with viatmins, beta-carotene and calcium. If you are not planning on making baby food, you can freeze the remainder for another time.
Below are some pictures of Layla eating butternut squash for the first time. Although the pictures do not look like it, she really did love it!
Butternut Squash Risotto
Serves 4 ( 1 1/2 cups each)
Ingredients:
5 cups low-sodium chicken or vegetable broth
1 tablespoon olive oil
1 medium onion, finely diced
1 ½ cups Arborio rice
½ cup dry white wine
1 butternut sqaush, boiled and pureed (1 cup purée)
2 tablespoons chopped fresh sage
½ cup freshly grated Parmesan cheese
Salt and Pepper to taste
1. Peel and dice butternut squash and place in a pot of boiling water. Cook until tender about 25-30 mins. Remove squash and place in blender (or baby bullet), blend until a smooth puree. Add a little water at a time to help blend the squash. Set aside and reserve 1 cup for the risotto. (The remainder can be refrigerated or frozen for baby food)
2. To make the risotto: heat broth in a sauce pan until it is hot but not boiling. Reduce heat to low and cover to keep warm. Heat oil in a large saucepan over medium heat. Add onion and cook until softened but not browned, 6 to 8 minutes; stirring frequently. Add the rice and stir for 1 minute. Add the wine and simmer until it is absorbed into the rice, stirring constantly, about 2 minutes.
3. Add ½ cup of hot broth and simmer over medium/low heat, stirring frequently, until it is absorbed. Repeat with remaining broth, ½ cup at a time, allowing each addition to be absorbed before adding more, about 30 minutes total.
4. When all the broth is incorporated and the rice is tender and creamy, add squash, sage, all but 2 tablespoons of cheese, salt and peppee to taste. Serve immediately, garnished with remaining cheese.
(Recipe for risotto adapted from Ellie Kreiger's cookbook: Comfort Food Fix)
She is beautiful! And the recipe looks great too!
ReplyDelete