My love of food and cooking has really rubbed off on my children, Mini Gourmand likes to cook at any given opportunity and has become a rather good baker, Baby Gourmand likes to chop vegetables and has recently participated in an 8 week cooking class where he has been learning about pastry and how to make different sweet and savoury dishes.
Letting your children experiment in the kitchen does have it’s benefits especially when you are so busy with work that you don’t have time to cook dinner! Armed with a recipe book and a pile of ingredients I sent my children off to make Butternut Risotto. I’d already looked at the recipe and to be honest it didn’t look right so with a bit of tweaking and the replacement of pudding rice for risotto rice, addition of some salt free stock, mushrooms and some Parmesan cheese they were ready to start.
To make this recipe you will need:
300g Butternut Squash
20ml Vegetable Oil
200g Chopped Onion
4 Chestnut mushrooms chopped (optional)
2 Cloves of Fresh Garlic
400g Risotto Rice
1 Litre of low salt stock (we used chicken)
400g Haricot Beans
100g Fresh Spinach
10g Fresh Parsley
Generous grating of Parmesan (Optional)
1. Preheat the oven to 200C/400F/Gas mark 6.
2. Prepare the vegetables by – peeling, deseeding and dicing the butternut squash, Peeling and chopping the onion, peeling and crushing the garlic, chopping the mushrooms
3. Drain the beans (net weight should be 480g) and chop the fresh parsley.
4. In a large mixing bowl, coat the diced butternut squash in half the oil.
5. Place on a baking tray, making sure the pieces do not overlap. Roast in the oven for 30 minutes or until soft.
6. Meanwhile, heat the remaining oil in a deep saucepan.
7. Add the onion and garlic and heat until it softens.
8. Add the rice and mix well for a few seconds to coat with oil, then pour in one-third of the stock and bring to a gentle simmer.
9. Cook until almost all the stock is absorbed.
10. Add a little more stock and the beans. Cook until almost all the water is absorbed.
11. Continue to add the stock a little at a time until it has all been absorbed and the rice is cooked.
12. Stir in the roasted butternut squash, spinach and half the chopped parsley. Stir regularly until the spinach has wilted. Stir in the grated Parmesan.
13. Sprinkle with the remaining parsley before serving.
This recipe was a huge hit with both Mini Gourmand & Baby Gourmand and Mr Gourmand even had enough left over for lunch the next day. Knowing that your children are eating a nutritious meal is so important when they are out of the home, If you would like to find out more Bright Horizons recipes you can visit their website, the recipes appear in their nurseries up and down the country catering for children from the age of 3 months up to the age of 5 years.
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