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Salmon and butternut squash risotto

• Michelle Garnett

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Serves 6

A little work

Prep: 30 mins

Cook: 30 mins

This colourful risotto is a great recipe to get your little ones eating oily fish, suitable for babies from 9 months

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Skip to ingredients

Ingredients

• 1tbsp Olive oil

• 1 Onion

  finely chopped

• 1 Clove of garlic

  crushed

• ½ Pepper

  finely chopped

• 40g Mushrooms

  finely chopped

• 200g Risotto rice

• ½tsp Fresh parsley

  chopped

• 1l Very low salt vegetable stock

• 75g Frozen peas

• 400g Cooked salmon

  flaked

• 250g Butternut squash

  peeled and cubed

• 30g Cheddar cheese

  grated

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Method

• step 1

  Preheat the oven to 180°C/350°F/gas mark 4.

• step 2

  Heat the olive oil in an ovenproof casserole dish. Then gently fry the onion, pepper and garlic until soft. Add the mushrooms and continue cooking for two minutes. Stir in the rice and cook for another minute.

• step 3

  Remove from the heat and add the parsley, stock, peas and salmon, stirring well.

• step 4

  Meanwhile, cook the butternut squash in boiling water until tender, then add to the risotto mix. Cover and bake in the oven for 20 minutes.

• step 5

  Remove from the oven, uncover and sprinkle cheese over the top, before returning to the oven uncovered for another five minutes, or until cheese is golden brown. Serve.

Like this? Try these:

• Mini fish pies with cheesy potato topping

• Roasted veggie kebabs

• Salmon Fishcakes with Steamed Broccoli

• Weaning at 9 months: your week-by-week meal planner

Authors

Michelle Garnett

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