Creamy Butternut Squash Risotto

Hi! I'm Marissa. I'm new here. Well, actually, I've been making Beans Blog recipes for years now, but I have one of my own to contribute for the first time! I am married and have an almost year-old baby.
Here's a picture of the three of us (picking apples this fall):

My husband is picky (nothing green and leafy, white and creamy, or too chunky), and my baby is slowly adding to his repertoire of solid foods. Hopefully, I'll be able to contribute some recipes that work well for picky eaters but are also healthy enough for a little one.

Mostly the baby eats healthier food than we do (vegetable, protein, grain, dairy, and fruit for most meals), so I figure that rather than changing his diet to accommodate ours, maybe I should change our diet (more processed food than is good) to accommodate his. This creamy risotto was a favorite for all three of us. The creaminess comes from the rice and a tiny bit of butter rather than fatty cream, so 100 grams is only about 75-80 calories. 200 grams is a nice size helping of rice and only 150 calories. It made a flavorful, simple side dish without adding too many calories.

Here is a picture of the baby enjoying it (the rice is sticky enough for him to eat with his fingers):

And here is a picture of the grown-up food (rice, green beans, and marinaded chicken thighs):

The recipe from The Baby & Toddler Cookbook is below.

Creamy Butternut Squash Risotto
1 cup Arborio or short grain rice
3 cups vegetable broth
2 tsp unsalted butter
1 cup pureed butternut squash
1/8 tsp ground nutmeg

In a saucepan over medium-high heat, combine the rice and broth and bring to a boil. Reduce the 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 the heat and let stand, covered, for 10 minutes.

Stir the butter, squash puree, and nutmeg into the rice.

Serve warm.

NOTE: I started with a whole butternut squash. To cook it, cut in half longways. Scrape the seeds out. Lay flesh side down in pan. Pour water 1/4 inch up the sides of the squash and cook in oven at 375 degrees for 45-60 min. Remove the skin and puree. (I used my immersion blender, which worked perfectly.)