Sweet Potato Risotto Recipe For Babies

One of my favorite baby foods to make is risotto – probably because I love eating it myself so much! I’ve been making this simple recipe with sweet potato or butternut squash since the fall and it’s one of Flora’s favorites! It’s dairy free but you could definietly mix in a little parmesan cheese at the end, yum! I also make my own broth because of Flora’s food allergies, but you can obviously use store bought! You can see an overview of how I make my baby food here and how and went to introduce solids to your baby here. 

Here’s my simple method! Flora devours this and I can’t keep it on-hand enough! 

Ingredients: 
1/2 cup steamed or roasted sweet potato or butternut squash finely chopped
1/2 cup Arborio rice
1-2 cups of veggie or chicken broth
1/2 cup shredded chicken
1 tbs butter (we use Earth Balance) 

Method: 

1. Prepare your steamed veggies and set aside. 
2. In a sauce pan over medium heat swirl a little bit of olive oil and add rice and 1 cup of broth.
3. Bring to a boil and then cover and simmer for roughly 20 minutes, continuing to add more broth as it absorbs. 
4. Once the rice is creamy and fully cooked stir in chicken and chopped sweet potatoes. You can add cheese at this point (I do on mine if I’m eating it).