🌙 Dinner👶 10-12 monthsvegetariancomfort-foodsoft

Soft Veggie Risotto

Name: Soft Veggie Risotto
Prep time: 30 min
Yield: 2-3 servings
Ingredients: 1/4 cup arborio rice; 1 cup low-sodium vegetable stock (warm); 1/4 small courgette, finely diced; 1/4 cup butternut squash, finely diced; 1 teaspoon olive oil; 1 tablespoon grated parmesan; 1 teaspoon butter

A creamy risotto made with soft-cooked vegetables and a little cheese. The rice is cooked until very tender, making it easy for little ones to manage.

Make a version like this

30 minutes2-3 servingsSoft, creamy, slightly sticky

Ingredients(7)

1/4 cup arborio rice
1 cup low-sodium vegetable stock (warm)
1/4 small courgette, finely diced
1/4 cup butternut squash, finely diced
1 teaspoon olive oil
1 tablespoon grated parmesan
1 teaspoon butter

Instructions(10 steps)

1
Warm the vegetable stock in a small saucepan and keep it simmering.
2
Heat olive oil in a separate saucepan over medium heat.
3
Add the diced squash and courgette. Cook for 3-4 minutes until starting to soften.
4
Add arborio rice and stir for 1 minute to coat in oil.
5
Add a ladleful of warm stock and stir until absorbed.
6
Continue adding stock one ladleful at a time, stirring frequently, waiting for each addition to be absorbed.
7
This process takes about 18-20 minutes. The rice should be very soft and creamy.
8
Remove from heat. Stir in parmesan and butter.
9
Let cool to eating temperature. The risotto will thicken as it cools.
10
Mash slightly with a fork if needed for younger babies.

Nutritional Highlights

-Butternut squash provides vitamin A and beta-carotene
-Parmesan adds calcium and protein
-Olive oil provides healthy fats
-Arborio rice is gentle on digestion

Age Appropriateness

Good for 10-12 month olds. The soft, sticky rice is easy to pick up and the creamy texture requires minimal chewing.

Introduction Tip

Risotto is a great vehicle for introducing new vegetables. Try swapping in peas, spinach, or sweet potato.

Browse All Recipes

Instructions(10 steps)

Warm the vegetable stock in a small saucepan and keep it simmering.

Heat olive oil in a separate saucepan over medium heat.

Add the diced squash and courgette. Cook for 3-4 minutes until starting to soften.

Add arborio rice and stir for 1 minute to coat in oil.

Add a ladleful of warm stock and stir until absorbed.

Continue adding stock one ladleful at a time, stirring frequently, waiting for each addition to be absorbed.

This process takes about 18-20 minutes. The rice should be very soft and creamy.

Remove from heat. Stir in parmesan and butter.

Let cool to eating temperature. The risotto will thicken as it cools.

Mash slightly with a fork if needed for younger babies.