12-18 months
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Pumpkin Risotto

10 mins

Discover our chicken and pumpkin risotto recipe, with pumpkin puree and a sprinkle of parmesan, perfect for your toddler. If they’re starting to self-feed with a spoon, this easy pumpkin risotto is the perfect starting point to give your toddler the confidence to conquer this culinary masterpiece. Whip it up for lunch or dinner today!


1 cup (250mL) chicken stock, homemade or low sodium

1 cup (200g) white rice, cooked

½ cup (125g) pumpkin puree

1 tbsp (15g) unsalted butter

1 tsp (5g) parmesan cheese, grated

Step by step
  • 5 mins
  • 5 mins
  • 10 mins
    Time total
  • Instructions

    1. In a small pan, add the chicken stock, rice and pumpkin puree, cook for 5 minutes stirring occasionally.
    2. Turn the stove off, add the butter and mix through until completely melted.
    3. Serve with parmesan cheese on top. 

    TIP: If you have any leftover risotto mix, make it into golf-sized balls, roll in panko crumbs and bake in the oven for 15 minutes at 180°C or 10 minutes at 180°C in your Air Fryer, for a healthy risotto ball.

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