12-18 months

Lunch

Recipe

Pumpkin Risotto

Name: Pumpkin Risotto
Prep time: 300 s
Cook time: 300 s
Total time: 600 s
Yield: 2
Ingredients: Chicken stock; Rice; Pumpkin; Butter; Parmesan cheese

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!

Ingredients

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
Preparation
5 mins
Cooking
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.