Harvest Risotto

There is something that makes this dish just *perfect* when it's turning cold outside.  It's so warm and filling, and has a great fall flavor that you and your family will love!

Ingredients:

1 cup of butternut squash, cubed
1 cup of green zucchini, cubed
1 cup of yellow zucchini, cubed
1/2 cup of hydrated porcini mushrooms
1 cup of arborio rice
2 cups of warm stock
3 cups of warm water
1/2 cup of freshly grated Parmesan cheese
1/8 teaspoon of ground oregano
Pure olive oil or avocado oil
Salt and pepper

Preparation:

1. Place a 3 quart sauce pan over medium heat and add some olive oil to coat the bottom of the pan, about a tablespoon. 

2. When hot, add the butternut squash, sauté for a couple of minutes and add a splash of water. 

3. Add the zucchinis, mushrooms and oregano to the butternut squash. Cook for an additional 3 to 4 minutes.  Make sure the vegetables do not become too soft, otherwise they will become mush.  Remove the vegetables from the heat and into a bowl.  Set aside.

4. Place the same sauce pan over medium heat and add some olive oil to coat the bottom of the pan.

5. When hot, add the arborio rice and sauté for a few minutes, allowing each grain to become coated with the oil. 

6. Add one cup of the stock and continuously stir the rice until most of the liquid has evaporated.  Continue this process by adding the water.  The final liquid should be the remaining cup of stock. 

7. Fold in the cheese and the vegetables.  Adjust the taste of the risotto by adding salt and pepper to taste.

If feeding your infant, add the cheese after you have separated the designated portion.