Butternut Squash Risotto Bites

Ingredients

• 1/2 cup arborio rice
• 1/2 cup butternut squash (mashed)
• 1 cup low-sodium vegetable stock
• 2 tablespoons parmesan (grated)
• 1 teaspoon olive oil

Method

1. 01

   Peel and dice butternut squash. Steam until very soft, then mash to a smooth puree.

2. 02

   Cook arborio rice with low-sodium vegetable stock, stirring frequently, until thick and creamy (about 20 minutes).

3. 03

   Stir in butternut squash puree and grated parmesan. Mix well and cool to room temperature.

4. 04

   Wet hands and roll spoonfuls of risotto into compact balls. Refrigerate 30 minutes to firm up.

5. 05

   Serve chilled or at room temperature. For firmer bites, roll in oats and bake at 180°C for 15 minutes.

How to offer

Place 2–3 risotto bites on the high chair tray. Always supervise during feeding. At 6 months, risotto is very soft and easy to manage. Bites should hold their shape but squish easily. The golden colour of butternut squash is visually appealing to babies.

Storage

Refrigerate in an airtight container up to 2 days. Not ideal for freezing. Best consumed fresh.

Nutrition note

Contains minerals such phosphorus, potassium, calcium, sodium, and iron as well as vitamins A, B, and C. Carotenes, which are powerful antioxidants found in yellow, orange, and red fruits and vegetables, are also abundant in pumpkins. Additionally, butternut squash has a lot of carotenoids, which is a fancy way of saying plant chemicals. Some of these compounds are converted to vitamin A by human bodies.

Nutrition information is general guidance, not medical advice. Read our nutrition disclaimer