RECIPES BABY &... PASTA &...

Pumpkin Risotto for Toddlers

Summary

Servings 6
Time Needed Prep
Cook
Ingredients 8
Difficulty Easy

Rating (click to rate)

3.2 based on 85 ratings.

Ingredients

  • 2 tbsp Butter
  • 1/2 Brown Onion chopped finely
  • 3 Rashers Of Bacon finely chopped
  • 200 g Mushrooms finely chopped
  • 2 cups Arborio Rice
  • 4.5 cups Salt Reduced Chicken Stock
  • 2 cups Butternut Pumpkin cut into small cubes
  • 1/2 cup Cheese grated

Nutrition Information

Qty per
259g serve		 Qty per
100g
Energy 100.41666666667kcalcal 38.752212212646kcalcal
Protein 6gg 2.3154848790958gg
Fat (total) 3gg 1.1577424395479gg
 - saturated 1.3333333333333gg 0.51455219535463gg
Carbohydrate 12.416666666667gg 4.79176731924gg
 - sugars 0.91666666666667gg 0.35375463430631gg
Dietary Fibre 0.83333333333333gg 0.32159512209664gg
Sodium 527.5mgmg 203.56971228718mgmg

Nutritional information does not include the following ingredients: Butter, Mushrooms, butternut Pumpkin, Cheese

Please Note - Nutritional information is provided as a guide only and may not be accurate.

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.

 

 

Method

  1. Preheat oven to 190 degrees.

  2. Melt butter in a frypan and cook onion, bacon and mushrooms until bacon is crispy.

  3. Combine all ingredients (except cheese) in a casserole dish.

  4. Bake, uncovered for 30-40 minutes. Stir through cheese.

Recipe Hints and Tips:

  • Pumpkin Risotto is suitable to freeze for up to two months.

Tags:

Jody Allen
About Author

Jody Allen

Jody Allen is the founder of Stay at Home Mum. Jody is a five-time published author with Penguin Random House and is the current Suzuki Queensland Amb...Read Moreassador. Read Less

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