V is for Veggie

Since Rex has been off of baby food and solely on table food, I have been exploring creative ways to still get his vegetables in him. He loves carbs (can you blame him?) so I normally find myself mixing the vegetables that I have chopped into miniscule pieces in rice or pasta. After we spoon them both in, he is quite skilled at separating the starch from the vegetable and returning one back out of his mouth via his tongue. Can you guess which one he decides to keep?

Because of this little veggie rejection trick he has mastered I knew this recipe would be a fantastic way to get him to eat his vegetables. If I cooked the risotto in the squash there would be no way for him make the distinction. And I am happy to report it was a huge hit! He devoured two bowls and ate it for lunch the next day as well. No veggie objection here!

Butternut Squash Risotto
Adapted from Cooking Light October 2011

Ingredients

• 3 cups (1/2-inch) cubed peeled butternut squash, divided
• 3 1/2 cups fat-free, lower-sodium chicken broth
• 2 tablespoons butter
  
• 2 cups uncooked Arborio rice
• 2 tablespoons chopped fresh flat-leaf parsley
• 5 ounces applewood-smoked bacon, cooked and crumbled

Preparation

Combine 2 cups squash and 2 1/2 cups water in a saucepan; bring to a boil.

Reduce heat; simmer 5 minutes. Remove pan from heat; let stand 5 minutes. Place mixture in a food processor. Process until smooth.

Return mixture to pan. Stir in broth; bring to a simmer. Reserve 1/4 cup squash mixture. Keep pan warm over low heat. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Melt 2 tablespoons of butter. Add rice; cook 2 minutes, stirring constantly.

Stir in remaining 1 cup squash, 2 1/2 cups squash mixture, and 1/2 teaspoon salt.

Cook 2 minutes or until liquid is nearly absorbed, stirring constantly.

Add remaining squash mixture, 1 cup at a time,

stirring until each cup is absorbed before adding the next (about 20 minutes). Remove from heat; stir in reserved 1/4 cup squash mixture. Top with parsley and bacon.

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