Recipe: Risotto with Butternut Squash

2 1/2 cups of chopped onion
5 tablespoons unsalted butter or coconut oil (vegan)
2 1/2 cups brown basmati rice
5 cups boiling water
30 ounces of chopped butternut squash (I use pre-chopped)
30 ounces of diced tomatoes (I use petite diced tomatoes in a can)
2 1/2 cups grated cheddar cheese (I use a bag that contains 2.5 cups) or daiya dairy free cheese (vegan)

Saute 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 mins over high heat.  Stir in the butternut squash, reduce the heat, and cook covered, for about 12 mins or until the water has been absorbed.

Meanwhile, melt the remaining butter in a small saucepan, add the tomatoes, and saute for 2 to 3 mins.  Stir in the cheese  until melted, then stire the tomato and cheese mixture into the cooked rice.

This recipe is adapted from Annabel Karmel's cookbook for babies.  (Which is a great gift for a new mom, btw!)  We used to cook this when Avery was first eating solids and she loved it and so did we.  So I'd make a big batch and we'd all eat it for dinner.  Then I would send the extras in little containers with her to eat at daycare and some for both adults to eat at work the next day.  Win. 

This makes a HUGE batch and is suitable for freezing if you would like to.  We use it for left overs for the next few days.  The reason I make such a big batch partially as well is because our grocery store (Harris Teeter) sells pre-chopped butternut squash in a container that contains 32 ounces so I just base the recipe off that size.  If you don't want a ton of leftovers, you could always cut the recipe in half especially if you are peeling and chopping your own squash. 

I also use brown organic basmati as opposed to white because it's healthier, with more fiber and a lower GI (Glycemic Index value).  Basmati rice in general is a lower GI rice.