butternut pumpkin baked risotto


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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.

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 a great baby food idea and family meal. Perfect kid friendly lunch or dinner


Butternut pumpkin baked risotto a great baby food idea and family meal. Perfect kid friendly lunch or dinner


Butternut pumpkin baked risotto a great baby food idea and family meal. Perfect kid friendly lunch or dinner

Butternut pumpkin baked risotto

Yield: 4-6 Servings
Prep Time: 7 minutes
Cook Time: 25 minutes
Total Time: 32 minutes

Baked pumpkin risotto a delicious and easy risotto for kids


  • 2 tablespoon Olive Oil
  • 1 medium onion 
  • 1-2 cloves garlic
  • 250g Arborio rice (approx. 1 Cup)
  • Thyme 
  • 750 ml chicken or vegetable stock
  • 400g butternut pumpkin
  • 50g Parmesan cheese 


  1. Use a large oven proof dish that has a lid. Start by heating the oil on the stove top
  2. Heat the stock (this can be done on the stove top or in the microwave)
  3. Add finely sliced onion and garlic sauté until translucent and fragrant
  4. Add the arborio rice with 1 -2 10 cm stalks of fresh thyme, cook for 1-2 minutes
  5. Add the heated stock 
  6. Add the butternut pumpkin (if I am making this recipe for very young munchkins I grate the pumpkin so that it almost dissolves into the risotto during cooking, but it can also be cubed)
  7. Bring to the boil
  8. Cover with a lid and bake in an oven at 180 degrees celsius or 350 Fahrenheit for 20 mins
  9. Stir in grated parmesan cheese 
  10. Return to the oven for 5 mins
  11. Remove from the oven give a good stir and serve, you can serve with extra parmesan cheese if desired


  • 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 Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 465Total Fat: 24gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 111mgSodium: 470mgCarbohydrates: 28gFiber: 1gSugar: 4gProtein: 32g

Please know this nutrition analysis is based on the ingredients only, this recipe has not been sent to a laboratory for independent testing

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  1. 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!