Creamy Beef and Kabocha Squash Risotto for Babies
Making Delicious Beef and Kabocha Squash Risotto for Your Little One
Here’s a delightful baby risotto made with ingredients from the fridge! Adding milk and cheese makes it wonderfully creamy and similar to adult risotto, ensuring a tasty meal for your baby. It’s a nutritious and satisfying option for your little one’s palate.
Main Ingredients- Kabocha Squash 200g (peeled and deseeded)
- Onion 1/2 (finely minced for baby)
- Beef Sirloin 100g (finely minced for baby)
Additional Ingredients- Baby Cheese 2 slices (or baby cheese portion)
- Broth 200ml (anchovy-kelp or vegetable broth)
- Formula Powder 3 Tbsp (or infant formula)
- Unsalted Butter 5g
- Baby Cheese 2 slices (or baby cheese portion)
- Broth 200ml (anchovy-kelp or vegetable broth)
- Formula Powder 3 Tbsp (or infant formula)
- Unsalted Butter 5g
Cooking Instructions
Step 1
Wash the kabocha squash thoroughly, then cut it into manageable pieces after removing the seeds and skin. Place the pieces in a steamer basket and steam over medium heat for about 15 minutes, or until fork-tender. It should be soft enough to easily pierce with a fork.
Step 2
While the squash is steaming, finely mince the 1/2 onion and 100g of beef sirloin using a food processor or a baby-safe chopper. Ensure the pieces are small enough for your baby to chew and swallow easily to prevent choking hazards.
Step 3
In a preheated wok or pot, melt the 5g of unsalted butter over medium heat. Add the minced onion and beef, and sauté until the onion becomes translucent and the beef is lightly browned. This step helps develop a rich flavor base.
Step 4
Once the beef is fully cooked, pour in the 200ml of broth. Bring the mixture to a simmer over medium heat, then reduce the heat slightly and let it gently cook. This allows the flavors to meld together beautifully.
Step 5
After the kabocha squash has finished steaming, let it cool slightly. Use a spoon to gently peel off the skin; it should come off easily once cooked.
Step 6
Place the peeled kabocha squash and 100ml of water into a blender. Blend until you achieve a very smooth puree consistency. It’s important that there are no lumps for your baby’s enjoyment.
Step 7
Add the cooked rice (about one adult bowl’s worth) to the wok where you sautéed the beef and broth. Stir in the smooth kabocha puree. Finally, mix in the 3 tablespoons of formula powder until well combined. The formula adds a lovely creaminess and extra nutrients.
Step 8
Now it’s time to season. Add the 2 slices of baby cheese and stir until they are fully melted. Taste the risotto and, if necessary, add a tiny pinch of salt or an extra slice of baby cheese to adjust the flavor according to your baby’s preference. (Important: Use salt very sparingly for babies.)
Step 9
Continue to stir the risotto over low heat until the cheese is completely incorporated and the mixture has thickened to your desired risotto consistency. Cook until the excess water has evaporated, and your delicious baby beef and kabocha squash risotto is ready!
