Winter Pumpkin Risotto
This winter pumpkin risotto is a delicious and easy meal for toddlers during winter. Smooth and creamy, full of vegetables for little tummies.
Ideal for toddlers 1yo+
YOU WILL NEED
1/2 Garlic Clove
50g Arborio Rice
1 Cup Vegetable Stock
30g Butternut Pumpkin
5g Parmesan Cheese
1 Tbsp Olive Oil
Heat the vegetable stock and set aside for later. Warm up the oven setting it at 180°C fan bake.
Heat a oven proof dish with the olive oil on a medium heat. Finely slice the onion and garlic and add in to a a pan.
Add the arborio rice with 1-2 cm stalks of fresh thyme, cook for 1-2 minutes.
Add the stock to the arborio rice.
Add the pumpkin into the mix.
Grating the pumpkin can be easier for your little one to swallow as it dissolves into the risotto, but it can also be cubed
Bring to a boil, cover and bake in the oven for 20 minutes.
After 20 minutes stir in the grated parmesan cheese
Return to the oven for 5 mins. Remove from the oven give a good stir and serve, you can serve with extra parmesan cheese if desired.