The thing I love about this Pumpkin Risotto for Toddlers dish is you don’t have to slave over a hot stove, in fact you aren’t anywhere near the stove, because you use the oven. lol
But yeah, it is sooo simple.
This isn’t a puree recipe, if you do puree, it will be so gluey and gluggy I doubt your angel will eat it, so save it for the over 9 month-ers.
Pumpkin Risotto for Toddlers
Creamy pumpkin risotto made mild and nutritious, ideal for toddlers and young children.
Course: MainCuisine: AustralianDifficulty: Easy
Servings
6
servingsPrep time
10
minutesCooking time
25
minutesCalories
180
kcalTotal time
35
minutes
Cook Mode
Keep the screen of your device on
Ingredients
2 tbsp Butter
0.5 Brown onion-chopped finely
3 Rashers of bacon-finely chopped
200 grams Mushrooms-finely chopped
2 cups Arborio rice
4.5 cups salt reduced Chicken stock
2 cups butternut Pumpkin-cut into small cubes
0.5 cup Cheese-grated
Directions
- Preheat oven to 190 degrees.
- Melt butter in a frypan and cook onion, bacon and mushrooms until bacon is crispy.
- Combine all ingredients (except cheese) in a casserole dish.
- Bake, uncovered for 30-40 minutes. Stir through cheese.
- Recipe Hints and Tips:
- Pumpkin Risotto is suitable to freeze for up to two months.
Sounds like it may have been overbaked. A larger tin makes the cake shallower, so it can cook faster. Try…