A Halloween Pumpkin Risotto for Baby

This brilliant and very seasonal recipe is suitable for babies from 7-8 Months, once they’ve mastered the art of chewing, that is. This recipe is a great source of beta carotene, iron, vitamin C, & potassium.

Serves: 1 baby and family of 4

Ingredients:

1 tbsp olive oil

1 diced brown onion

Crushed garlic cloves

275 g (9¾ oz/1¼ cups) arborio rice

1 litre (35 fl oz/4 cups) chicken stock

200 g (7 oz) peeled and chopped jap (kent) pumpkin (squash)

25 g (1 oz/¼ cup) finely grated parmesan

Method:

1. Heat 1 tbsp olive oil in a non-stick frying pan over medium heat.
2. Add 1 diced brown onion and cook for 3 minutes until soft.
3. Add 2 crushed garlic cloves and cook for 1 minute until fragrant.
4. Add 275 g (9¾ oz/1¼ cups) arborio rice and stir gently for 1 minute.
5. Add 1 litre (35 fl oz/4 cups) chicken stock (homemade is best as it’s less salty, or use a reduced-salt one) and 200 g (7 oz) peeled and chopped jap (kent) pumpkin (squash).
6. Cook, stirring regularly, for 20 minutes or until the rice is al dente and the pumpkin is soft.
7. Remove from the heat and stir through 25 g (1 oz/¼ cup) finely grated parmesan.
8. Serve and enjoy!

Try: Substitute butternut squash if jap is unavailable. It has a sweeter flavour
(similar to a mix between pumpkin and sweet potato) that your baby will love.

Baby Pip Eats by Amie Harper (Murdoch Books, £9.99). Photography by Amie Harper.