The butternut squash turns this risotto a beautiful color making little ones want to dive right in. It's a super finger food! You can puree the risotto if you wish but be sure to keep a close watch over the texture when pureeing; it could turn into a sticky, gloopy mess if you are not careful!
prep time: 15 minutes
Step 1: In a medium pot, heat the butter on medium heat; once melted add the rice and onion, cooking until the rice and onion are translucent, turn heat down to low.
Step 2: Add the squash and cook for 5 minutes.
Step 3: Slowly add the stock and apple juice, stirring with each addition, cover and simmer on low until all liquid is absorbed, approximately 20 minutes. Be sure to peek in the pot to check on the progress.
Tip: This is suitable for freezing.
Variation: Remove some of the butternut squash dices and mash then add a pinch of curry seasonings and return to risotto, mix well to combine. Try adding shredded or diced cooked chicken or poached salmon, if desired, once the risotto has fully cooked.