Get the recipe: Kid-Friendly Pumpkin Risotto
This Kid-Friendly Pumpkin Risotto is a comforting dinner that the entire family will enjoy - from toddlers to grown-ups!
Ingredients
- 4 cups chicken or vegetable stock or broth
- 1 cup canned pumpkin puree
- 2 tbsp unsalted butter or olive oil
- 1/2 white onion, finely diced
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 1 1/2 cup Arborio rice
- 1/2 cup parmesan cheese, grated
- 1/4 tsp ground nutmeg
- black pepper
Instructions
- In a medium saucepan, bring the stock and pumpkin puree to a boil over high heat, stirring until combined. Reduce to a simmer.
- Meanwhile, in a large saucepan heat the butter or oil over medium heat. Add in the onion and garlic and let soften for 2-3 minutes. Add in the rice and thyme and cook for 2-3 more minutes or until the rice is just translucent on the outsides.
- Add in 1-2 ladles of stock into the rice and stir. Let simmer until the liquid has evaporated, stirring occassionaly. Continue adding in ladles of stock, letting the rice simmer until the stock is evaporated and stirring until you have used up all of the stock and the risotto is creamy in texture - 20-25 minutes.
- Add in the parmesan cheese and nutmeg and stir until combined. Season to taste with salt and pepper. I usually don't add any salt because the stock and parmesan are salty enough.
- Serve immediatly and top with your favorite toppings.
Notes
Age: 9 months and up (use sodium-free or low-sodium for ages 9 months - 4 years). You can serve this to babies under 1 year as either a chunky puree or as a finger food that they can eat with a spoon or their fingers.
Yield: 6-8 servings
Storage: store in an air-tight container for up to 5 days in the fridge.
Fun Toppings
- goat cheese
- crispy sage
- candied or plain walnut or pecans
- parmesan cheese
- chopped bacon
- parsley
- rotisserie chicken
- pan-seared scallops
- cooked shrimp in lemon butter
- feta
- chopped pecans
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