Blended Butternut Risotto

Homemade freezer friendly baby food for frazzled mums and dads

LET’S BE HONEST, WHILE AS PARENTS WE WANT TO PROVIDE OUR BABIES WITH THE MOST NUTRITIOUS, WHOLESOME FOOD WE CAN, THERE ARE SO MANY OTHER THINGS THAT ALSO NEED OUR ATTENTION. 

Be it other children, a gargantuan washing pile, work commitments and even (really, it’s ok!) time for ourselves. So having a supply of batch cooked miniature meals on hand is a great way to keep ticking that healthy baby food box. This recipe is also a great family meal, just leave yours unblended and add a bit of salt and pepper/more lemon juice at the end. Below are recipes for both a veggie and a vegan version. 

You will need a blender for this recipe.

INGREDIENTS FOR VEGGIE VERSION

Suitable from 9 months

  • 1 large Butternut Squash
  • 175g Wholegrain Rice
  • 50g Vegetarian Parmesan*
  • 3 Sun Dried Tomatoes 
  • 3 leaves of Fresh Sage
  • ½ tsp of dried Rosemary 
  • ½ a Lemon
  • Black Pepper

*Parmesan is a salty cheese so use common sense and reduce this amount if you are concerned about overall salt intake, however in such tiny portions it should be fine. 

INGREDIENTS FOR VEGAN VERSION:

  • 1 large Butternut Squash
  • 175g Wholegrain Rice
  • 3 tbs Nutritional Yeast
  • 1 tbs Tahini
  • 3 Sun Dried Tomatoes 
  • 3 leaves of Fresh Sage
  • ½ a Lemon
  • Black Pepper

METHOD FOR VEGETARIAN VERSION:

  1. Cook your rice as per packet instructions, brown/wholegrain usually takes around 45 minutes. I like to use wholegrain for this recipe but you can use any; for young babies white rice is often considered a better vessel for nutrients to be absorbed alongside, however in a balanced diet I believe a little wholegrain is a good thing!
  2. Clean your squash and then dice into one inch cubes, leaving the skin on before placing them in a steamer or sieve/saucepan combo with the sun dried tomatoes. Steam for 8-10 minutes.
  3. Once your squash is cooked, place it into the largest container of your food processor with the sun dried tomatoes, herbs, parmesan, seasoning and lemon juice. Blend until smooth. 
  4. If making a grownup version for two people portion off half of your rice and put it in a separate bowl with half of the squash puree. Stir them together and add salt, extra lemon juice and more parmesan. Reheat when you are ready, loosening with water if necessary. This tastes great with a rocket salad, crunchy toasted pine nuts and crispy fried sage leaves. 
  5. For your baby portion add the cooked rice to the blended sauce and pulse until it is a textured puree. Taste and adjust the seasonings if necessary. 
  6. Next, pour the risotto into freezer friendly, BPA free pots/ice cube trays (like these) and leave to cool before popping it in the freezer. Once it’s frozen pop the cubes into a labelled bag so you are free to cook some more recipes with your trays!

METHOD FOR VEGAN VERSION:

  1. Cook your rice as per packet instructions, brown/wholegrain usually takes around 45 minutes. I like to use wholegrain for this recipe but you can use any; for young babies white rice is often considered a better vessel for nutrients to be absorbed alongside, however in a balanced diet I believe a little wholegrain is a good thing!
  2. Clean your squash and then dice into one inch cubes, leaving the skin on before placing them in a steamer or sieve/saucepan combo with the sun dried tomatoes. Steam for 8-10 minutes.
  3. Once your squash is cooked, place it into the largest container of your food processor with the sun dried tomatoes, herbs, nutritional yeast, tahini, seasoning and lemon juice. Blend until smooth. 
  4. If making a grownup version for two people portion off half of your rice and put it in a separate bowl with half of the squash puree. Stir them together and add salt and extra lemon juice. Reheat when you are ready, loosening with water if necessary. This tastes great with a rocket salad, crunchy toasted pine nuts and crispy fried sage leaves. 
  5. For your baby portion add the cooked rice to the blended sauce and pulse until it is a textured puree. Taste and adjust the seasonings if necessary. 
  6. Next, pour the risotto into freezer friendly, BPA free pots/ice cube trays (like these) and leave to cool before popping it in the freezer. Once it’s frozen pop the cubes into a labelled bag so you are free to cook some more recipes with your trays!
Packed with vitamin A

Packed with vitamin A

Easy freezy

Easy freezy

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