Butternut Squash & Sage Risotto
10–12 monthsPorridge
10 minPrep
30 minCook
4Servings
MediumDifficulty
A creamy risotto with naturally sweet butternut squash and aromatic sage, packed with vitamin A and complex carbohydrates.
Ingredients
Butternut Squash150g
Rice50g
Sageoptional1 small leaf
Steps
- 1Peel butternut squash and cut into very small cubes.
- 2Rinse rice well.
- 3Place rice and butternut squash in a saucepan with water.
- 4Bring to a boil, then reduce heat to low.
- 5Simmer for 25 minutes, stirring frequently and adding more water as needed.
- 6Finely chop a small sage leaf and add in the last 5 minutes.
- 7Cook until rice is very soft and the mixture is creamy.
- 8Cool to a safe temperature before serving.
