Pumpkin Risotto for Jack

Delicious and perfect for fall.  It also doubles as a simple little side dish for mom and dad when doctored up with a bit of butter and parmesan cheese.  Not the most luscious, mind-blowing risotto you'll ever have, but not bad with roasted chicken on a weeknight. 

Creamy Pumpkin Risotto for babies

1/2 cup Arborio rice
1 1/2 cups veggie stock (if you're using store bought be sure it's low sodium or dilute with water)
1/2 cup pumpkin or butternut squash puree
tiny pinch of grated nutmeg

In a saucepan over medium-high heat, combine the rice and stock and bring to a boil.  Reduce heat to low, cover and simmer gently, stirring occasionally, until the liquid is absorbed and the rice is soft and creamy, about 20 minutes.  Remove from heat and let stand, covered, for 10 minutes.

Stir the puree and nutmeg into the rice.  Depending on your baby's age, transfer to a food processor and blend to desired consistency.  Add some water if needed.  Serve lukewarm or at room temperature.  Store any leftovers appropriately.

recipe source:  the Baby & Toddler cookbook, slightly modified
on today's soundtrack: All Creatures of Our God and King, Patty Griffin