Baby Rice Recipe: Chicken and
Butternut Squash Risotto

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Baby Rice Recipe: Chicken and Butternut Squash Risotto

This lovely baby rice recipe features butternut squash and is bursting with flavours and textures for your little one to explore and enjoy. Butternut squash is rich in nutrients, including calcium and iron, which are essential for growing bodies. It is also a good source of many vitamins, including Vitamin A, which is good for bone health (and foetal development for mums to be!), and Vitamin C, necessary for immune function.

This risotto recipe is a great one pot meal for your baby, containing protein, vegetable and starch in a single dish. The butternut squash and sage also add a pop a colour, making it visually pleasing for baby, as well. I really love this baby rice recipe, as it is easily adaptable and 'grows' with your child. It can easily be finely pureed for younger babies who have just started weaning, or it can be roughly pureed or left as is for older babies and toddlers who are self feeding to enjoy. The flavours are complex enough to retain the interest of toddlers and their expanding palates.

This was always one of my go to recipes when my boys were younger - I was always amazed at how just a few simple ingredients could be transformed into such a sophisticated meal! It also works well as a family recipe, as the adult's portion could be seasoned to add more flavour, or topped with some freshly grated Parmesan cheese (this could also be a hit with the little ones :) ).

Baby Rice Recipe For Chicken and Butternut Squash Risotto

Olive oil for cooking
200g chicken breast fillet, finely diced
1 small onion, finely chopped
200g Arborio rice
250g butternut squash, peeled, deseeded and finely diced
2-3 stems fresh sage, finely chopped
~750ml chicken stock*
Freshly grated Parmesan, optional


  • Heat the oil in a saucepan over medium heat. Cook the onions for a few minutes until soft and translucent.
  • Add the chicken, and cook until sealed on all sides.
  • Add the rice, and continue cooking for 1-2 minutes until the rice looks transparent.
  • Then add the butternut squash and sage leaves, and mix together.
  • Stir in half the stock. Bring to the boil, cover and lower heat. Let the mixture simmer, stirring frequently during cooking.
  • Top up with the remaining stock, as needed, until the liquid is absorbed and the rice is creamy.
  • Allow the risotto to cool slightly, add freshly grated Parmesan if using, and puree to the desired texture for smaller babies.
  • Serve and enjoy!
Baby Rice Recipe: Chicken and Butternut Squash Risotto


  1. If you don't have chicken stock, you can use vegetable stock or filtered water. Add more water for a thinner sauce - this is easier to puree. Add less water for a drier risotto - this is easier babies who are self feeding.

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