- STEP 1
Cut the butternut squash into cubes and place in a large pan. Pour in enough stock to cover the cubes (should be roughly a third of the stock) and simmer for 20 minutes or until the cubes are soft and most of the stock has been absorbed.
- STEP 2
When the butternut squash cubes are half way through cooking, dice the onion and place in a large frying pan with the olive oil. Fry gently for 5 minutes until the onions become soft and transparent but not too browned.
- STEP 3
Add the butter, garlic, mixed herbs and nutmeg and stir thoroughly for 2 minutes on a low heat.
- STEP 4
Add the risotto rice to the frying pan and stir thoroughly again for 2 minutes on a low heat to coat the rice.
- STEP 5
Add the butternut squash cubes to the frying pan and stir thoroughly again, then start to add a ladle full of the remaining stock to the rice mixture.
- STEP 6
Stir the mixture as you go, letting the rice absorb most of the stock before you add another ladle full. Depending on how much stock was used for the butternut squash cubes, you may need to add a couple of ladles of hot water to get the right consistency and to make sure that the rice is fully cooked. This should take about 25 minutes on a medium heat. The risotto should be a creamy consistency, similar to thick soup. The rice should be slightly al dente, although you may want to cook it a little more for babies/toddlers so that it is easier to chew.
- STEP 7
Add pepper to taste and a sprinkle of grated cheese to serve (we like cheddar or vegetarian Parmesan). The risotto can also be rolled into small balls which are easier for little fingers to handle. Enjoy!