Exploring the bubble room
So proud after taking steps to Daddy!
Driving the trolley while Uncle Shannon helps him balanceFrom time to time, I get a few comments about the homemade baby food and I wanted to pass along a recipe that I made tonight.
Butternut Squash Risotto with Cheese
- 2tbs butter-- I used Smart Balance
- 1 minced shallot
- 1 cup cubed butternut squash--cooked. (I steam mine in the microwave for 5-6 minutes)
- 2 cups water or broth (I used chicken broth but think that veggie broth would be great)
- 1 cup jasmine rice
- Shredded Cheese (I used colby/monterrey jack blend that was in the fridge)
- Saute shallots in butter
- add cooked squash and heat through
- add water or broth and 1 cup rice and bring to boil
- reduce heat to low, cover and simmer 15 minutes
- Uncover, turn off heat
- mash any large pieces of squash and stir
- serve with shredded cheese mixed in for extra protein and calories
Morgan chowed down on this tonight, and Jeremy and I enjoyed it as a side dish without the cheese.
3 comments:
Cute photo! Thanks for the recipe. It looks like something I *might* be able to handle, although I managed to turn rice pasta into rice mush (seriously - it turned into rice cereal) the other day by overcooking it, so there are no guarantees! :)
The recipe sounds delicious. Where are you finding butternut squash these days? Our grocery store doesn't seem to carry it this summer, though I can't imagine it's out of season.
I was that motivated with Warren with the homemade baby food. I even have to great books that have some really great recipes in them. With Woodrow I go for ease of Gerber. Poor kid. I guess that is why the second child gets the short end of the stick.
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