Pumpkin risotto
- Age: 12–18 months (Family food)
- Texture: Family meal
- Prep: 10 min
- Cook: 30 min
- Makes: 2 adults and 2 children
Ingredients
- 200 g risotto rice
- 400 g pumpkin, diced
- 1 onion, chopped
- 800 ml unsalted stock
- 2 tbsp butter
- 3 tbsp parmesan, grated
Contains: Milk
Method
- Soften the onion in the butter; add the pumpkin and cook 5 minutes.
- Add the rice, then the stock a ladle at a time, stirring, 22 minutes until soft and the pumpkin has collapsed.
- Stir in the parmesan. Serve your child's; salt the adults'.
Safety: Serve your child's portion first, then salt the rest for the adults.
Storage: Eat the day it is made.
Tip: Orange, sweet, and soft — the risotto toddlers take to first.
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