Pumpkin Risotto

Name: Pumpkin Risotto
Prep time: 300 s
Cook time: 300 s
Total time: 600 s
Yield: 2
Ingredients: Chicken stock; Rice; Pumpkin; Butter; Parmesan cheese

12-18 months

Recipe

Prep: 5 mins

Cooking: 5 mins

Portion(s): 2

Lunch

Discover our chicken and pumpkin risotto recipe, with pumpkin puree and a sprinkle of parmesan, perfect for your toddler. If they’re starting to self-feed with a spoon, this easy pumpkin risotto is the perfect starting point to give your toddler the confidence to conquer this culinary masterpiece. Whip it up for lunch or dinner today!

Ingredients

1 cup (250mL) chicken stock, homemade or low sodium

1 cup (200g) white rice, cooked

½ cup (125g) pumpkin puree

1 tbsp (15g) unsalted butter

1 tsp (5g) parmesan cheese, grated

Step by step

Instructions
1. In a small pan, add the chicken stock, rice and pumpkin puree, cook for 5 minutes stirring occasionally.
2. Turn the stove off, add the butter and mix through until completely melted.
3. Serve with parmesan cheese on top.
TIP: If you have any leftover risotto mix, make it into golf-sized balls, roll in panko crumbs and bake in the oven for 15 minutes at 180°C or 10 minutes at 180°C in your Air Fryer, for a healthy risotto ball.

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Related FAQ's

What goes with pumpkin risotto?

Nutrition FAQs

You can pair your toddler's pumpkin risotto with a range of steamed vegetables such as asparagus or sauteed mushrooms.

What is the secret to a good risotto?

Nutrition FAQs

Simmer on low heat while stirring frequently. After adding butter, mix well with a spatula or wooden spoon to blend the butter into the risotto, resulting in a creamy, delicious risotto.

Pumpkin Risotto

Instructions

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