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.