Shortcut Butternut Squash Risotto

Forget standing by the stove and endlessly stirring. This shortcut Butternut Squash Risotto has a super simple method and make-ahead steps so you can cook this family meal even when the littles are underfoot!

Butternut Squash Risotto

I love to make risotto as soon as the weather cools down, but I can’t figure out how to make it with busy kids in the house who so often need my attention. And so, I came up with another way to do it. Instead of stirring a pot over the stove for a very long amount of time, this Butternut Squash recipe involves roasting the squash, pureeing it into a sauce, and simply stirring it together with cooked short grain brown rice.

Easy—and with steps you can do ahead.

Winter Squash Recipe

Butternut squash is naturally sweet and rich in Vitamins A and C (as well as fiber), so it’s a flavor that little kids tend to enjoy. It pairs well with Italian flavors including Parmesan cheese, which makes it a perfect fit for risotto.

The resulting Butternut Squash Risotto is earthy from the stock and rice, but also has a hint of sweetness. It’s healthy comfort food at its best.

Ingredients You Need

To make this Butternut Squash Risotto you’ll need:

• small-medium butternut squash
• fully cooked short grain brown rice
• chicken
• vegetable stock
• onion
• olive oil
• salt
• grated Parmesan

TIP: I like to use rice that I’ve cooked ahead, but you could also use cooked rice from the store if you prefer.

Step-by-Step Instructions

Here’s a look at how to make this easy Butternut Squash Risotto recipe.

1. Preheat the oven and line a sheet pan with foil. Chop your squash. (photo 1)
2. Spread squash and onion on a foil-lined pan, toss with oil, sprinkle with salt, and cook until very soft. Let cool slightly. (photo 2)
3. Transfer the squash and onions to a food processor or blender and puree, adding the broth to make a creamy, yet thick consistency. (photo 3)
4. Warm the rice. Stir squash mixture into rice, season to taste with additional salt if needed, and top with Parmesan cheese (if using) to serve. (photo 4)

Can I make this risotto ahead of time?

Absolutely! You can make the rice and roast the veggies ahead or make the entire dish ahead. When reheating, you may want to add a little more broth or water to achieve your desired consistency.

Is this risotto dairy-free?

The only dairy in this recipe is if you top it with the optional Parmesan cheese, so this is a vegan risotto recipe to save.

How can I serve this to babies and toddlers?

This is a perfect baby or toddler meal since it’s flavorful, has a soft texture, and is a nice way to serve grains to older babies—since the sauce helps to soften them and hold them together. Simply offer on preloaded spoons or let your little one self feed.

What pairs well with this risotto?

We like this risotto as a vegetarian main dish, though you can of course serve it with fish, chicken, or even a side of meatballs. Or, try Italian-flavored white beans or even a simple side of peas.

Best Tips for Success

• Roast the vegetables until they are soft when poked with a fork to ensure that they blend smoothly.
• Season to taste with salt to ensure that it tastes good to you. (The broth you use will impact saltiness, so it’s important to taste and adjust.)
• Use fully cooked and soft rice so it has the texture of classic risotto.
• You may also like Cheesy Rice, Baked Risotto, Quinoa Pudding, and Butternut Squash Puree.

Did you make this recipe? I’d love to hear so please leave a comment below!

Shortcut Butternut Squash Risotto

Amy Palanjian

You can cook the rice ahead of time and do Step 1 ahead. Or make the whole dish ahead and warm to serve when needed.

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 15 mins

Cook Time 25 mins

Total Time 40 mins

Course Dinner

Cuisine Italian

Servings 4 -6

Calories 216 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 4 cups diced butternut squash (from about 1 medium butternut squash; discard peel and seeds)
• 1/2 cup diced onion (from about 1 medium onion, peeled)
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 2 cups fully cooked short grain brown rice (cook according to package directions)
• 1/2 cup reduced sodium broth (chicken or vegetable)
• Parmesan cheese, optional

Instructions

 

• Preheat the oven to 375 F and line a sheet pan with foil. Spread squash and onion on the pan, toss with oil, sprinkle with salt, and cook for 25-30 minutes or until very soft. Let cool slightly.
• Transfer the squash and onions to a food processor and puree, adding the broth to make a creamy, yet thick consistency.
• Warm the rice. Stir squash mixture into rice, season to taste with additional salt if needed, and top with Parmesan cheese (if using) to serve.

Notes

• Roast the vegetables until they are soft when poked with a fork to ensure that they blend smoothly.
• Season to taste with salt to ensure that it tastes good to you. (The broth you use will impact saltiness, so it's important to taste and adjust.)
• Use fully cooked and soft rice so it has the texture of classic risotto.
• Blend this smooth for a Stage 2 Baby Food.
• Serve with as a side dish or as a vegetarian main.

Nutrition

Calories: 216kcalCarbohydrates: 42gProtein: 4gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 307mgPotassium: 624mgFiber: 5gSugar: 4gVitamin A: 14882IUVitamin C: 31mgCalcium: 83mgIron: 2mg

Keyword butternut squash risotto

Did you make this recipe?Rate in the comments and tag @yummytoddlerfood on IG!

Filder Under:Baby Food, Dairy-Free, Dinner, Egg-Free, Gluten-Free, Nut-Free, Recipes, Vegan, Vegetarian