Butternut Squash Risotto

squash-risotto-photo-260-ak-SquashRisotto012.jpgRice and pasta dishes tend to be popular with fussy children, so it's a good idea to combine these with nutritious ingredients. Butternut squash is very rich in vitamin A, which is important for healthy skin, eyesight and fighting infection.


  • 1 medium butternut squash, peeled, seeded and cut into quarter-inch cubes
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 large shallot or small onion, diced
  • 1 clove garlic, crushed
  • 1 cup risotto rice, such as arborio
  • about 5 cup hot vegetable or chicken broth
  • 1/4 cup freshly grated parmesan, plus extra to serve
  • 1 tablespoon heavy cream
  • salt and pepper, to season
  • 1 1/2 teaspoon chopped parsley or a little fresh sage, to serve (optional)


  1. Pre-heat oven to 400°F. Toss the squash in the oil and a little salt and pepper, then spread out on a nonstick baking sheet. Roast for 20 minutes, turning halfway through.
  2. Melt the butter in a 3-quart saucepan and gently cook the shallot or onion for 5 minutes, or until soft but not colored.
  3. Add the garlic and rice and cook for 2 minutes, or until the rice starts to turn translucent.
  4. Add 1 1/2 cups of the hot broth (keeping the broth hot throughout ) and bring to a simmer, stirring. Leave to cook for 5 minutes, then add another 1 1/2 cups of broth and stir well. Simmer for another 5 minutes, then add 1 cup of broth and stir well again. Simmer for a further 8 to 10 minutes, until the rice is tender.
  5. Add the roasted squash and Parmesan with another 1 cup of broth and cook, stirring, for another 2 minutes. Stir in the cream and a little extra broth, if needed, to give a loose but not sloppy consistency.
  6. Remove from the heat and season to taste with salt and pepper. Serve sprinkled with the parsley and extra grated Parmesan.

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