Pumpkin Risotto
Pumpkin, Rice, Water, Butter, Spinach (optional)
This pumpkin risotto stirs sweet pumpkin into soft rice with a little butter for a creamy, comforting bowl rich in antioxidants and vitamins. Mild and naturally sweet, it's a lovely meal for babies from around 8 months. Cook until the rice is very tender and serve warm and smooth.
Ingredients
- Pumpkin100 g
- Rice50 g
- Water750 ml
- Butter1 tsp
Instructions
- 1
Pour 500 ml of water into a pot and add the peeled and sliced pumpkin. Cook until soft. Scoop the pumpkin into a deep bowl with a little bit of the cooking water and mash with a fork until smooth.
- 2
Add the washed rice to the remaining water in the pot, then add the pumpkin purée and spinach.
- 3
Add the remaining 250 ml of water and cook over low heat until the rice is done.
- 4
Add the butter at the end. For extra satiety, you can stir in some meat purée.
Why it's good for your baby
Pumpkin is rich in antioxidants, vitamins, and minerals, making this dish a healthy and comforting meal.
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