Slow Cooker Pumpkin and Feta Risotto
A creamy, hands-off risotto made in the slow cooker with sweet pumpkin, tender arborio rice, and soft feta stirred through at the end.
Ingredients
Contains optional added salt for older eaters. Skip it for babies under 12 months.
- 15 ml olive oil1.01 tbsp olive oil
- 480 ml pumpkin, peeled and diced2.03 cup pumpkin, peeled and diced
- 1 medium onion, finely chopped
- 15 ml thyme, fresh, chopped1.01 tbsp thyme, fresh, chopped
- 240 ml arborio rice1.01 cup arborio rice
- 550 g pumpkin soup1.21 lb pumpkin soup
- 240 ml stock, low-sodium1.01 cup stock, low-sodium
- 50 g feta, crumbled1.76 oz feta, crumbled
- 60 g spinach, leaves2.12 oz spinach, leaves
- pine nuts (for serving), for garnish
- salt (to taste), for older eaters only
- black pepper (to taste), for older eaters only
Steps
Saute the Base
- Heat the olive oil in a pan over medium heat, or use your slow cooker's sear function if it has one.
- Add the diced pumpkin and chopped onion and saute for about 5 minutes until softened and fragrant.
- Stir in the arborio rice and thyme and saute for 1 to 2 minutes until the thyme smells fragrant.
Slow Cook
- Transfer the pumpkin, onion, rice, and thyme to the slow cooker, then pour in the pumpkin soup and stock.
- Cook on low for about 3 hours until the liquid is absorbed and the rice is tender, or on high for about 1 hour 15 minutes.
Finish and Serve
- Stir in the crumbled feta and spinach leaves, replace the lid, and leave for 5 minutes so the feta melts and the spinach wilts.
- (Optional) Garnish with a little extra feta, finely crushed pine nuts, and a drizzle of olive oil before serving.
- For over-1s and adults, stir in a pinch of salt and pepper to taste at the very end.
Nutrition
- Calories
- 314
- Protein
- 8g
- Fat
- 4g
- Carbs
- 65g
Tips by age
Serve a small portion of the soft risotto and mash any larger pumpkin pieces with a fork. Use low-sodium stock and a small amount of feta, and skip the salt. Leave out the pine nut garnish.
Choking safety: Omit whole or crushed pine nuts; they are a choking risk under 4. Make sure pumpkin pieces are soft and small.
Serve in a small bowl, mashing slightly if needed for an easy texture. Keep feta light and use low-sodium stock. Leave out the pine nuts.
Choking safety: Skip the pine nut garnish; whole or crushed nuts are a choking risk at this age.
Serve as written in small spoonfuls, without the pine nut garnish. Feta and stock add sodium, so keep portions modest for this age.
Choking safety: Leave out pine nuts, which remain a choking risk under 4.
Serve as written in a bowl. Add only finely crushed pine nuts if your child chews well and you feel comfortable offering them.
Choking safety: Whole pine nuts can be a choking risk; crush finely or skip them.
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