Literally my entire family is obsessed with this Butternut Squash Risotto! My grandma cook it for me every time Im back to Italy because she know how much I love it! This Butternut Squash Risotto is so smooth and creamy, is the perfect meal for under ones and toddlers! And if you have some leftover Risotto use it to make Arancini balls or freeze it in baby or toddler portions!
900ml vegetable broth (I made it adding 2 big tsp of @kalloorganicvegetablestock to the boiling water)
half yellow onion, finely chopped
1 garlic clove, finely chopped
4 tbsps olive oil
300g butternut squash, peeled and cut into small cubes (approximately 1cm) + 20g for decorating (optional)
50g grated Parmesan
300g risotto rice (I used Arborio)
15g butter (optional)
In a saucepan, combine vegetable stock with 900ml water. Bring just to a simmer; keep warm over low heat.
In a medium saucepan, heat 4 tbsps of olive oil over medium heat. Add the finely chopped onion and the chopped garlic and cook, stirring occasionally, until softened, 3 to 5 minutes.
Add the butternut squash cubes and cook until the squash is beginning to colour around edges.
Add the prepared vegetable broth and cook for about 10 minutes, stirring occasionally.
Pour in the rice and cook, stirring occasionally, until rice is just tender and creamy with a little liquid remaining in the pan, 10-12 minutes (adding water if needed).
Add the grated Parmesan, stir and cook for 3-5 minutes. The risotto should be creamy and slightly soupy. When the risotto is just done leave to rest for a few minutes.
(OPTIONAL/ for decorating) Meanwhile, gently heat the butter in a small pan and add the 20g of butternut squash, cut in very small pieces, and cook until brown and soft.
Serve the risotto immediately scattered with the whole chunks of squash and more Parmesan, if desired.