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Shortcut Butternut Squash Risotto

Forget standing by the stove and endlessly stirring. This has a super simple method and make-ahead steps!

– Butternut squash – Fully cooked short-grain brown rice – Chicken or vegetable stock – Onion – Olive oil or butter – Grated Parmesan to garnish.

Ingredients Needed:

Preheat the oven to 375 degrees F and line a sheet pan with foil. Spread squash and onion on the pan, toss with oil, sprinkle with salt.

Step 1.

Cook for 25-30 minutes or until very soft. Let cool slightly.  Transfer the squash and onions to a blender.

Step 2.

Puree, adding the broth to make a creamy yet thick consistency. (I used reduced-sodium broth so I can control the saltiness.) Warm the rice.

Step 3.

Stir squash mixture into rice, season to taste with additional salt if needed, and top with Parmesan cheese (if using) to serve.

Step 4.

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Use fully cooked and soft rice so it has the texture of classic risotto. Blend this smooth for a Stage 2 Baby Food.