Winter Pumpkin Risotto

Winter Pumpkin Risotto

This winter pumpkin risotto is a delicious and easy meal for toddlers during winter. Smooth and creamy, full of vegetables for little tummies.

Serves one

Ideal for toddlers 1yo+


  • 1/4 Onion

  • 1/2 Garlic Clove

  • 50g Arborio Rice

  • Fresh Thyme

  • 1 Cup Vegetable Stock

  • 30g Butternut Pumpkin

  • 5g Parmesan Cheese

  • 1 Tbsp Olive Oil


  • Heat the vegetable stock and set aside for later. Warm up the oven setting it at 180°C fan bake.

  • Heat a oven proof dish with the olive oil on a medium heat. Finely slice the onion and garlic and add in to a a pan.

  • Add the arborio rice with 1-2 cm stalks of fresh thyme, cook for 1-2 minutes.

  • Add the stock to the arborio rice.

  • Add the pumpkin into the mix.
    Grating the pumpkin can be easier for your little one to swallow as it dissolves into the risotto, but it can also be cubed

  • Bring to a boil, cover and bake in the oven for 20 minutes.

  • After 20 minutes stir in the grated parmesan cheese

  • Return to the oven for 5 mins. Remove from the oven give a good stir and serve, you can serve with extra parmesan cheese if desired.

Jessica tranRecipes