Pumpkin Risotto for ToddlersNom Nom Nom Nom Nom
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.
serves
6time needed
prep cookingredients
8difficulty
Easyrating (click to rate)
Please Note Nutritional information is provided as a guide only and may not be accurate.
| NUTRITION INFORMATION | ||
|---|---|---|
| Qty per 259g serve |
Qty per 100g |
|
| Energy | 1417kJ | 547kJ |
| Protein | 11.8g | 4.6g |
| Fat,total | 12.6g | 4.9g |
| -saturated | 7.4g | 2.9g |
| Carbohydrate | 15.3g | 5.9g |
| -sugars | 2.14g | 0.83g |
| Dietary Fibre | 1.03g | 0.4g |
| Sodium | 661mg | 255mg |
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
- Preheat oven to 190 degrees.
- Melt butter in a frypan and cook onion, bacon and mushrooms until bacon is crispy.
- Combine all ingredients (except cheese) in a casserole dish.
- Bake, uncovered for 30-40 minutes. Stir through cheese.
