Butternut Squash Risotto

I just made this last night for our family, and everyone ate it up! Little Ava asked for a second serving. Winter squash adds a creamy, sweet texture to foods, plus it's packed with good-for-you vitamins. This recipe is less maintenance than traditional risotto because the harder grains need to cook a bit longer and don't require as much checking, and it has more bite than traditional arborio would. Enjoy!

Oh, and you could use this for your smaller babies- for the beginners, just set aside some squash and steam or roast, then puree. For 9 months +, you could simply mash this up to a palatable consistency. For toddlers, hand them the spoon and let them go to town along with the older kids and adults.

Mixed Grain Risotto with Butternut Squash and Herbs

2 Tbsp extra virgin olive oil
1/3 cup chopped onion
3 cups butternut squash, cubed (frozen or fresh, see directions)
1/2 cup each brown rice, pearl barley, and wild rice
1/4 cup dry white wine (optional- for adults)
6 cups low sodium chicken or veggie broth
1/2 cup grated parmesan and more for garnish
1/4 cup chopped fresh rosemary or thyme
salt and freshly ground pepper

1. Heat oil in medium pot over medium high heat. Add onion and cook, stirring occasionally, until just softened, 2 to 3 minutes. Add 1/2 of squash if frozen, all of squash if fresh, and cook, stirring occasionally, until soft. Add brown rice, barley, and wild rice; toast, stirring often, for 2 minutes. Add wine (if using) and cook one minute more. Add broth, bring to boil. Partially cover pot, reduce heat to medium low, and simmer, stirring occasionally, until rice and barley are tender and risotto is thick and slightly soupy, about 45 minutes.

2. Stir in rest of squash if you used frozen and cook, uncovered, until tender, 3 to 4 minutes. Remove from heat; stir in cheese, herbs, and any other seasonings. Salt and pepper to taste, and garnish with parmesan upon serving.