Sweet and Creamy Baby Pumpkin Risotto
Sweet and Creamy Baby Pumpkin Risotto
16-Month-Old Baby’s Nutritious One-Bowl Pumpkin Risotto Recipe
Make a delightful risotto using mini pumpkins, a favorite among children! This recipe creates a nutritious, one-bowl meal perfect for a 16-month-old baby and the whole family. The rich, sweet flavor of pumpkin and its creamy texture are sure to captivate your little one’s taste buds, leading to another ‘clean plate’ success!
Essential Ingredients- 1 Mini Pumpkin (approx. 300-400g)
- 1/4 Onion
- 5 Button Mushrooms
- 10g Unsalted Butter
- 200ml Milk
- 1 Slice Baby Cheese
- 2 Servings Cooked Rice (approx. 200g)
Cooking Instructions
Step 1
First, wash the mini pumpkin thoroughly. Place it in a steamer basket or a microwave-safe dish with a lid and cook until tender. Steaming typically takes about 15-20 minutes, while microwaving a medium-sized pumpkin might take 5-7 minutes. Check for tenderness by inserting a fork; it should slide in easily.
Step 2
While the pumpkin is cooking, prepare the other ingredients. Finely mince the onion. For baby risotto, it’s important to chop ingredients small so they are easy to eat. Remove the stems from the button mushrooms and thinly slice or finely chop the caps.
Step 3
Carefully remove the cooked pumpkin (it will be hot!) and cut it in half. Use a spoon to scrape out all the seeds. Also, carefully use a knife to remove any hard or tough parts of the pumpkin flesh. Ensure all parts are clean and easy for your baby to eat.
Step 4
Place the flesh of the pumpkin (after removing the skin and seeds) into a bowl. Mash it smoothly using a fork or a potato masher. Mashing it while it’s still warm will make the process easier. Aim for a smooth puree without any large lumps, as this is key to a good risotto texture.
Step 5
Add 200ml of milk to the mashed pumpkin and mix thoroughly until well combined. This mixture should form a smooth pumpkin puree. This will become the base sauce for your risotto, dictating its flavor and consistency.
Step 6
Heat a frying pan over medium-low heat and melt the 10g of unsalted butter. Once the butter is melted, add the minced onion and sauté for about 2-3 minutes until translucent and fragrant. Then, add the prepared button mushrooms and cook until they soften.
Step 7
Pour the pumpkin-milk mixture into the pan with the sautéed onions and mushrooms. Reduce the heat to low and simmer gently, stirring constantly to prevent sticking. Let it cook for about 2-3 minutes, or until the sauce begins to thicken slightly.
Step 8
Add the 2 servings of cooked rice to the pan. Stir well to ensure that the pumpkin sauce coats every grain of rice. Gently mix, almost like stir-frying, so the rice doesn’t break apart. Continue mixing until the rice is well integrated with the sauce, forming a creamy risotto.
Step 9
Finally, add the slice of baby cheese and stir until it melts completely and blends into the sauce. The cheese adds a wonderful creaminess and depth of flavor. Stir until everything is well combined and heated through. Your delicious pumpkin baby risotto is ready! Let it cool to a safe temperature for your baby and enjoy!
