Creamy Butternut Risotto for Little Ones
Soft, golden risotto with sweet butternut squash melted into the rice. Mild enough for toddlers and loved by grown ups too.
- Time45 min
- LevelEasy
- Costabout £0.85 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 833kcal
- 45.5gcarbs
- 3.1gof which sugars
- 69.3gfat
- 42.6gsaturates
- 9.9gprotein
- 1.5gfibre
- 2.6gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oil and butter in a wide pan over a medium heat. Cook the onion for 6 minutes until soft and sweet.
6 min - 2
Add the butternut and rice and stir for 2 minutes until the rice looks glossy.
- 3
Add a ladleful of hot stock and stir until absorbed. Keep adding stock a ladle at a time, stirring often.
- 4
After about 20 minutes the rice should be creamy and tender, and the squash soft enough to squash with a spoon.
20 min - 5
Mash a few of the squash cubes against the side of the pan to make it extra creamy, then stir in the cheese.
- 6
Rest for 2 minutes and cool well before serving. For babies under 12 months, leave out the cheese and use unsalted stock.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
