Hello and welcome to my very first Real Girl’s Kitchen blog! I have been an avid reader of the RGK since its incarnation and when Haylie asked me to contribute some baby food recipes I had to pinch myself extra hard because I was so excited!
Allow me introduce myself…
My name is Marla Sokoloff, some of you may or may not know me as an actress or some of you may THINK you know me as I just have one of those faces. (Fun Duff Fact: I get recognized as a long lost Duff sister about every 6 months or so. True story!)
9 months ago I became a Mommy to my sweet girl Elliotte and I can say with one hundred percent certainty that this is my favorite job to date.
Very much like her mommy, Elliotte loves to eat. This girl can really pack it in! She’s certainly not picky at all and is always down to try new textures and flavors.
I’ve really been getting into fall and all of the yumminess that this time of year brings- so this week we made some Butternut Squash Risotto. She loved it! This recipe is suitable for babies that are past 7 months in age. Happy Eating!
1/2 cup Arborio Rice
1 1/2 cups Low Sodium Chicken or Vegetable Stock
1-2 Teaspoons Unsalted Butter (depending on desired creaminess)
1/2 cup Butternut Squash Puree*
*Place about 1 cup cubed butternut squash in a steamer basket until very tender. Puree in food processor or baby blender such as the Beaba.
Pinch of Nutmeg
-In a saucepan, bring the rice & stock to a boil. Reduce heat to low, cover, and simmer, stirring occasionally. Once all of the liquid is absorbed into the rice (about 20 minutes or so) Remove from the heat and let stand, covered, for 10 minutes.
-Stir in butter, squash puree, and nutmeg. Depending on your baby’s age, you may want to add more stock and blend for a thinner consistency.
Side Note: If Mom & Dad are hungry as well- sprinkle on some parmesan, pour a glass of wine and dig in!
Otherwise, throw on a bib and enjoy!