Pumpkin Risotto
Eat me from: 7–8 months (once chewing developed)
Source of beta carotene, iron, vitamin C and potassium
Serves 1 baby & family of 4.
Ingredients
1 tbsp olive oil
1 diced brown onion
2 crushed garlic cloves
275 g (93⁄4 oz/11⁄4 cups) arborio rice
1 litre (35 fl oz/4 cups) chicken stock
200 g (7 oz) peeled and chopped jap (kent) pumpkin (squash)
Method
Heat 1 tbsp olive oil in a non-stick frying pan over medium heat. Add 1 diced brown onion and cook for 3 minutes until soft. Add 2 crushed garlic cloves and cook for 1 minute until fragrant. Add 275 g (9¾ oz/1¼ cups) arborio rice and stir gently for 1 minute. Add 1 litre (35 fl oz/4 cups) chicken stock (homemade is best as it's less salty, or use a reduced-salt one) and 200 g (7 oz) peeled and chopped jap (kent) pumpkin (squash). Cook, stirring regularly, for 20 minutes or until the rice is al dente and the pumpkin is soft. Remove from the heat and stir through 25 g (1 oz/¼ cup) finely grated parmesan. Serve and enjoy immediately.
Try: Substitute butternut squash if jap is unavailable. It has a sweeter flavour (similar to a mix between pumpkin and sweet potato) that your baby will love.
Recipe from Baby Pip Eats, Murdoch Books
