Sweet and Creamy Pumpkin Risotto
Sweet and Creamy Pumpkin Risotto
Easy Recipe for Pumpkin Cream Risotto (Great for Baby Food!)
A perfectly creamy and sweet pumpkin risotto that’s ideal for baby food or a delightful snack for kids! This recipe uses simple ingredients to create a wonderful meal. Enjoy its comforting flavor and smooth texture.
Main Ingredients- 1/2 small pumpkin
- 1/2 zucchini
- 1 handful enoki mushrooms
- 1/2 eggplant
- 2 bowls cooked rice
- 1 cup milk
- 1 slice cheese
Cooking Instructions
Step 1
To soften the pumpkin skin, microwave it for 3 minutes on each side, totaling 6 minutes. This makes peeling much easier.
Step 2
Trim the stem and bottom ends of the pumpkin. Cut it in half, then into quarters, and scoop out all the seeds.
Step 3
Place the prepared pumpkin pieces in a steamer basket and steam for about 10 minutes. Let it sit for an additional 5 minutes after steaming to ensure it’s thoroughly tender.
Step 4
Finely dice the zucchini and eggplant. Trim the roots from the enoki mushrooms and separate them into manageable strands. Lightly oil a pan and sauté the diced zucchini, eggplant, and enoki mushrooms until slightly tender and fragrant, bringing out their natural sweetness.
Step 5
Once the vegetables are sautéed, pour in 1 cup of milk and bring to a gentle simmer over low heat. Reduce the heat slightly once the milk begins to bubble.
Step 6
Peel the steamed pumpkin and mash it with a fork. If your child enjoys texture, leave some small chunks; if they prefer smoother food, mash it completely. Add the mashed pumpkin to the pan and stir well to combine with the sauce.
Step 7
Add 2 bowls of cooked rice to the pan and stir everything together thoroughly. The rice will break down slightly, blending with the sauce to create a wonderfully creamy risotto consistency.
Step 8
Finally, place 1 slice of cheese on top and stir until it melts, completing your delicious pumpkin cream risotto. Serve immediately while warm for the best flavor.
