Let him eat rice, well risotto is even better!

Yes, its' true rice may be a 4-letter word in my house since I have such a fear of too many carbs but with the baby now I am willing to try and make all kinds of great new recipes that tie them in. Today was a creamy pumpkin risotto. I cannot take the credit here since the recipe was from one of my baby/toddler cookbooks. I recommend this one - The Petit Appetit by Lisa Barnes

Ingredients:
1/2 c. Arborio or short grain rice

1 1/2 c. veggie stock, broth or water

1 tsp unsalted butter

1/2 c. butternut squash puree or canned pumpkin puree (I used pumpkin)

pinch of nutmug

Makes about 2 c.

In a saucepan over medium- high heat, combine the rice and stock and bring to a boil. Reduce the heat to ow, cover and simmer stirring occasionally, until the liquid is absorbed and the rice is soft and creamy, about 20 min. Remove from heat and let stand, covered for 10 min.

Stir in the butter, squash puree and nutmeg into the rice. Depending on the baby's age and chewing ability you can transfer the risotto to a food processor or blender and process to a coarse or smooth puree. You can also add stock, broth or water to thin the puree to a consistency your baby can handle. Serve lukewarm or at room temp.

Can be stored in an airtight container for up to 3 days or freeze individual portions in freezer container, for up to 3 months.

Austin loved this one so much he had 2 servings. Ah, the Italian in him is coming out.

And the hubby liked it too, although he initially thought it was a version on mac & cheese.

Enjoy!

Austin had 2 servings since he liked it so much. And Daddy thought is was a new version of cheeseless mac& cheese.