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
6
servings10
minutes25
minutes180
kcal35
minutesCreamy pumpkin risotto made mild and nutritious, ideal for toddlers and young children.
Keep the screen of your device on
Ingredients
2 tbsp Butter
0.5 number Brown onion-chopped finely
3 number Rashers of bacon-finely chopped
200 gram 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.
Aw cheers! We’ll take “top quality content” when the content involves golden syrup dumplings any day Hope you give them…