Pumpkin Risotto – Baby Pip Eats – Amie Harper

Baby Pip Eats

 Recipes and Images from Baby Pip Eats by Amie Harper (Murdoch Books) available in all bookshops and online.

Pumpkin Risotto

J is for jap pumpkin

 

eat me from: 7–8 months (once chewing developed)

Source of: beta carotene, iron, vitamin c & Potassium

Serves: 1 baby & family of 4

 

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.

 

Pumpkin Risotto

 

** my hint –  substitute vegetable stock if you prefer.**

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4 thoughts on “Pumpkin Risotto – Baby Pip Eats – Amie Harper

  1. This is exactly the sort of thing I mean, Carol: delicious, and little bubs will eat it. Yet, it’s good for the, too. And it looks straightforward. That’s the kind of cookbook that can really help new parents.

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