butternut pumpkin baked risotto
Baked risotto is and has been one of my kids' favourite meals.
This butternut pumpkin baked risotto is a great early food for the under ones.
If you want to ramp the flavours up on this basic butternut pumpkin baked risotto a bit you can add bacon or feta. ½ a cup of crumbled feta stirred through and baked for the final 5 minutes is delicious!
I love true risotto, it is delicious and the texture of a good risotto is soo velvety and creamy.
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Baked risottos do not have quite have the same texture, but in an 'ease of use' competition baked risottos have it over traditional risotto. Especially if you are a busy mum. Baked risottos mean you don't have to stand at the stove actually stirring the pot!
Oven-baked risotto is such a simple way to make risotto, but another no-stir method is to use your slow cooker, I have a recipe for that too! Slow Cooker Risotto
If there are leftovers of this butternut pumpkin baked risotto try freezing it in portions in a silicon muffin tray. It works brilliantly.
Butternut pumpkin baked risotto
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Ingredients
- 2 Tablespoons olive oil
- 1 medium onion (finely diced)
- 1-2 cloves garlic (minced)
- 1 cup arborio rice 250 grams
- 2 sprigs thyme, fresh (or ½ teaspoon dried thyme)
- 3 cups chicken or vegetable stock (warmed) 750 mls (low salt/sodium)
- 2 ½ cups pumpkin 400 grams (cubed or grated)
- ½ cup Parmesan cheese 50 grams
Optional Add-ins (extra flavor)
- 2-3 rashers bacon (finely chopped)
- ½ cup feta cheese (crumbled)
- 1 pinch ground nutmeg or paprika
- 1 handful baby spinach (stirred through at the end)
Instructions
- Preheat oven to 180°C (350°F)Heat the stock (this can be done on the stove top or in the microwave)
- Heat the olive oil in a large oven-safe pot or Dutch oven (with a lid) over medium heat.
- Add the onion, garlic, and bacon (if using). Sauté for a few minutes, until the onion is soft and the bacon is fully cooked.
- Stir in the arborio rice and thyme (plus paprika or nutmeg if using). Cook for 1–2 minutes, just until the rice is slightly translucent.
- Pour in the warm broth and stir to combine.
- Add the butternut squash:For babies, use grated squash for a smoother texture that melts into the risotto.For older kids or adults, cubed squash adds more texture.
- Bring everything to a gentle boil.
- Cover with a lid and place in the oven. Bake for 20 minutes.
- Remove from the oven, stir in the Parmesan (and feta, or spinach if using), and return to the oven for another 5 minutes.
- Stir well and serve. Top with extra Parmesan, if desired.
Notes
- ½ a cup of crumbled Feta cheese can be added with the parmesan for a different flavour
- Choose a low salt stock or a homemade stock
- Freezes well, consider freezing in a silicon muffin tray for individual portions you can use for children at a later date
- This recipe can easily be made dairy-free by removing the cheese
Nutrition
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Huge hit with my 11 month old, she absolutely loves this stuff and once frozen into cupcake size portions it's so easy to reheat quickly for an easy dinner option. Great recipe!
it is so handy in muffin sized portions
How would it be sans-parmesan? My kiddo has a milk allergy so want to leave out the cheese..
This is so yum! Perfect cook. What would you say is the best way to reheat?