Fall Dinner: Risotto with butternut squash

Fall is upon us and butternut squash feels just right. I made this for Margaux who was a big fan: looks like another Annabel Karmel's favorite!

From Annabel Karmel's Top 100 Baby Purees
Who is it for?: Babies 9-12 months
Ideal for: a Fall dinner
Makes 4 portions
Suitable for freezing

Risotto with butternut squash

Ingredients:
1/2 cup chopped onion
1 tbsp unsalted butter
1/2 cup basmati rice
2 cups boiling water
1/2 medium butternut squash (6 oz) peeled and chopped
2 medium tomatoes (8 oz), peeled, seeded and chopped
1/2 cup grated Cheddar cheese

Directions:
Sauté the onion in half the butter until softened. Stir in the rice until well coated. Pour in the boiling water, cover the pan, and cook for 8 minutes over high heat. Stir in the butternut squash, reduce the heat, and cook, covered, for about 12 minutes or until the water has been absorbed.
Meanwhile, melt the remaining butter in a small saucepan, add the tomatoes, and sauté for 2 to 3 minutes. Stir in the cheese until melted, then stir the tomato and cheese mixture into the cooked rice.

Orzo for dinner

I've been reading a lot from French books that the first 6-12 months are crucial for a baby's palate: this is the time during which you have to introduce as much as possible (without giving any risky foods obviously) in order to have a baby who loves diverse, healthy food and not a picky eater who eats nothing outside of starch and junk food (which I could not deal with). I've been searching what Margaux has not tried yet, which is actually a challenge as she has had about everything possible. Then I found two things: orzo and oatmeal.
She's very active and at 10 months is taking lots of steps, everywhere she can hold on to. She is also very tall and wears 2 years old size in clothing (despite quite a bit of room in the midsection!). The combination of being very active and tall means she needs food which is a bit more filling. Orzo was a great idea for that and she loved this dinner. It's definitely going to be a staple of her evenings.

This is a recipe from a book offered to me by Margaux's godmother when we just arrived in Mahattan, having moved from Paris and I was introducing more solids to Margaux. I must say, she seems very pleased with the recipes I've tried from it. It is also very quick to make without much kitchen mess. A breeze!

Pasta Risotto from Annabel Karmel's " Top 100 Baby Purees".

Who is it for?: Babies 9-12 months
Ideal for: a healthy dinner which holds baby through the night
Makes 4 portions
Suitable for freezing

Ingredients:
1/2 cup orzo
1 small carrot, peeled and diced
1 small zucchini, diced
1/2 cup chopped broccoli florets
1 tablespoon unsalted butter
1/4 cup grated Cheddar cheese

Directions:
Put the pasta in a saucepan together with the carrot, cover generously with boiling water, and cook for 5 minutes. Add the zucchini and broccoli and continue to cook for about 7 minutes. Melt the butter in a saucepan, stir in drained pasta and vegetables, and toss with the butter and Cheddar until the cheese has melted.

If you make more, it really is perfect for the whole family, which saves you precious time to unwind. What's not to love?