Friday, 22 April 2011

Butternut Squash Risotto

Hi guys,

So yesterday we ended up going to Fantasy Fair and the kids were soo excited! It was very busy and we had to wait in line for at least 20 minutes at most of the rides. But they didn't seem to mind too much. It was cute to see how excited B2 was to go on the train ride! I think that was the best minute of his whole life! He also went on the crazy spinning ride with the girls and looked like a drunkard by the end of it because he was so dizzy (or 'bizzy' if you're him...) Boy1 was debating going on the spinner but J and I didn't want to have to clean up vomit, so we persuaded him to watch! I think he got dizzy enough just watching...
Here are some pics for your viewing pleasure.

Waiting in line

 Someone has a wiggly tooth!

Major cheese


 A tad blurry, but it was pretty impossible to get a clear shot

 Hey mom!

 Happy dude


About to get 'bizzy'

The much anticipated recipe! ;)  It really is lovely. If don't want chunks of squash, after its cooked you can stir it up really well and most of the squash will break apart and disappear. If your kids (or you) are not zucchini lovers, don't worry, by the time its all cooked the zucchini just looks like herbs! Yay for sneaky nutrition! I got 3 out of 4 thumbs up with this one.

Butternut Squash Risotto
Allergy-Proof Recipes for Kids by Leslie Hammond and Lynne Marie Rominger

4 c water, divided
3 bouillon cubes (low sodium is better)
2 tsp olive oil
1 small zucchini, coarsely grated
2 c butternut squash, peeled and cubed in 1cm pieces
1 small onion, finely diced
1 1/2 c arborio or short-grain brown rice
salt and pepper to taste

In a measuring cup place 1 c warm water and bouillon cubes; stir until dissolved.
In a large saucepan over med-high heat, add oil, zucchini, squash and onion. Cook for 4 minutes, stirring. Add rice and saute for 4 minutes more. Add the bouillon liquid and cook, stirring, until almost all of the liquid is absorbed. Add remaining 3 cups of water. Bring to a boil. Stir, cover and reduce heat. Let cook until squash is tender and rice is cooked, about 25 mins. Taste and season.

Yield: 10 small servings

Baked Risotto Option:
Preheat oven to 425F during the final 10 minutes of cooking time. After cooked and seasoned, spoon mixture into a greased baking dish and bake for 20 minutes. Cut into squares and serve.

No comments:

Post a Comment