17 Sep 2012

Easy Meals - Bubba's Risotto

I used to make a lot of fresh food for bubba when she was weaning. Sometimes I'd even spend a Sunday afternoon cooking up batches of food to freeze (I know, you're thinking 'that woman is rock and roll'). She'd pretty much eat anything I put in front of her so I thought I had a really good eater.

Yeah that ended soon enough and I stopped patting myself on the back for having a fuss free child! She still eats lots of stuff but is now more opinionated and uses the power of choice, mainly the choice of saying 'no'. So many an occasion I've been close to pulling my hair out and resorted to toast. There is one recipe from the good old days that has stood the test of time and that's Butternut Squash Risotto. Except now it has become a 'whatever vegetables I've got' risotto.
In its original form it was a Annabel Karmel creation (don't worry, it isn't complex and recipe is below). Well I add more cheese, less squash (usually none!), normal rice and whatever else I fancy. Even thought the original recipe was designed for 9-12 months old, she still eats almost all of it even now which is saying something at the moment what with teething and mainly wanting bread based foods!
50g onion, chopped 
5g unsalted butter 
110g basmati rice 
450ml boiling water 
150g butternut squash, peeled and chopped 
225g ripe tomatoes, skinned, deseeded and chopped 
50g Cheddar cheese, grated
Saute the onion in half the butter unitl softened. Stir in the rice until well coated.
Pour over the boiling water water, cover pan with a lid and cook for 8 minutes over a high heat. Stir in the butternut squash, reduce the heat and cook, covered, for about 12 minutes or until or the water had been absorbed.
Meanwhile, melt the remaining butter in a small saucepan, add the tomatoes and saute for 2-3 minutes, stir in the cheese until melted, then stir the tomato and cheese mixture into the cooked rice.
End result...almost all gone!

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