Creamy Pumpkin Risotto
A comforting pumpkin risotto with arborio rice, parmesan, and a hint of nutmeg. Soft and creamy enough for the whole family to share.
Ingredients
Contains optional added salt for older eaters. Skip it for babies under 12 months.
- 960 ml chicken stock, low-sodium4.06 cup chicken stock, low-sodium
- 240 ml pumpkin puree1.01 cup pumpkin puree
- 30 ml butter2.03 tbsp butter
- 0.5 medium white onion, finely chopped
- 2 each garlic, minced
- 5 ml dried thyme1.01 tsp dried thyme
- 360 ml arborio rice1.52 cup arborio rice
- 120 ml parmesan cheese, finely grated8.12 tbsp parmesan cheese, finely grated
- 1.25 ml ground nutmeg0.25 tsp ground nutmeg
- black pepper (to taste), for older eaters
- salt (to taste), for over-1s and adults
Steps
Make the Pumpkin Stock
- In a medium saucepan, bring the chicken stock and pumpkin puree to a boil over high heat, stirring until smoothly combined.
- Reduce the heat to low and keep the pumpkin stock at a gentle simmer while you cook the rice.
Cook the Rice
- In a large saucepan, melt the butter over medium heat, then add the onion and garlic and soften for 2 to 3 minutes.
- Stir in the arborio rice and thyme and cook for 2 to 3 minutes until the rice looks translucent at the edges.
- Add 1 to 2 ladles of the warm pumpkin stock and stir until the liquid is almost fully absorbed.
- Keep adding stock a ladle at a time, stirring often, until the rice is creamy and tender, about 20 to 25 minutes.
Finish and Serve
- Stir in the parmesan cheese and nutmeg until the risotto is smooth and glossy.
- Spoon into bowls and serve warm. For over-1s and adults, add a pinch of salt and black pepper to taste.
Nutrition
- Calories
- 280
- Protein
- 8g
- Fat
- 6g
- Carbs
- 48g
Tips by age
Blend a small portion of the risotto until smooth, thinning with a little water or breast milk to a soft, spoonable puree. Use low-sodium stock and skip the salt.
Choking safety: Ensure the rice is fully soft and the puree is smooth with no firm grains or onion pieces.
Serve the risotto softly mashed so it holds together on a spoon. The creamy texture is easy for gums to manage. Keep stock low-sodium and salt-free.
Choking safety: Make sure rice grains are very soft; press out any firm bits before serving.
Serve as written in a small bowl. Pre-load a spoon to help your toddler self-feed. Parmesan and stock add sodium, so keep portions small and use low-sodium stock.
Serve warm as written. Let your child practice scooping with a spoon. Hold the salt and use low-sodium stock for this age.
Serve a child-size bowl as written. You can add a tiny pinch of salt and pepper at the table if you like.
Serve as written in a full child portion. Season lightly to taste and offer a favorite vegetable on the side.
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