Pumpkin Risotto for ToddlersNom Nom Nom Nom Nom

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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…

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.

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serves
6
time needed
prep cook
ingredients
8
difficulty
Easy
rating (click to rate)
3.2 based on 79 ratings, click to rate

Ingredients

  • 2 tbsp Butter
  • 1/2 Brown Onion chopped finely
  • 3 Rashers Of Bacon finely chopped
  • 200 grams Mushrooms finely chopped
  • 2 cups Arborio Rice
  • 4 1/2 cups Salt Reduced Chicken Stock
  • 2 cups Butternut Pumpkin cut into small cubes
  • 1/2 cup Cheese grated


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.

Notes

Recipe Hints and Tips:

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

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