Mar 9, 2016

Butternut Squash and Kale Risotto (Baby Friendly Recipe)

Hello everyone! It's been a while, isn't it?  Well, this recipe brought me out of my blog hiatus, it's so good! I haven't tried many new recipes the last few months. By the time I finish making the baby's food and feeding her, I'm too tired to try anything new, so I end up making the same old recipes again and again. I'm so excited that she is almost ten months old now and she can eat the food I make for us (with a bunch of modifications!). I saw a recipe for butternut squash risotto on a baby food website and I was so eager to try it. My husband loves risotto, so, this was meant to be our first meal together!!

I used to dread risotto because of the constant stirring it requires. The great thing about this recipe is that it only needs a few stirs once in a while and not all the time. I made this in a big stainless steel pan. I bet it'll be even easier in a dutch oven. Adding the broth one cup at a time seems to be the key here!

Ingredients -

Frozen butternut squash - 1/2 lb of cubed squash (I got some organic frozen squash at whole foods. If you get fresh, great!)

Kale - 1/2 cup , rinse and chop (I used frozen curly kale)

Olive oil/ Butter/ Ghee - I used ghee to roast the squash.

Salt and Pepper

Dash of turmeric

Onion - 1 small, diced

Garlic - 3 pods, finely sliced

Arborio rice - 1 cup

Vegetable broth - 4 cups (either store bought or home made. If store bought, get low sodium)

Method -

1. Heat oil in a pan and when hot, add the cut butternut squash. If you spread them out, they'll get nice and brown. Add kale and cook for a few minutes and set aside. (I removed a bit for the baby and added some smoked paprika to ours)

2. Heat some more oil and fry the onions and garlic.

3. Add the arborio rice and give a stir.

4. Add the broth once cup at a time and stir. If you stir every 3-4 minutes, the risotto won't stick at the bottom.

5. Once the broth is absorbed and the rice puffs up, add another cup of broth.

6. Keep cooking for 35-40 minutes. I read in some places that you shouldn't cook arborio rice for more than 20-25 minutes but at that mark, the rice still felt uncooked to me. Taste test and continue cooking to your preference.

7. Add salt, pepper and the cooked butternut squash + kale and give it a good stir.

8. Sprinkle some parmesan on top and serve!

For the baby, I served it with some cottage cheese which she loves.

Both husband and the baby really loved it. I did too, which is why I decided to record it in the blog, haha!
Definitely give it a try if you're looking for a warm and comforting dinner. It takes a little time but it's super easy! Hope you enjoy the recipe.

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