Go Back
–+ servings
A ramekin of pumpkin risotto infant of a blue ceramic Dutch oven.
Print Recipe
4.50 from 109 votes

Butternut pumpkin baked risotto

Baked pumpkin risotto a delicious and easy risotto for kids
Prep Time7 minutes
Cook Time25 minutes
Total Time32 minutes
Cuisine: Italian
Keyword: baby risotto, baby risotto recipe, baked pumpkin risotto, kids risotto, risotto for baby, risotto for kids
Servings: 4 -6 Servings
Calories: 465kcal
Author: Stacey

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

Serving: 1g | Calories: 465kcal | Carbohydrates: 28g | Protein: 32g | Fat: 24g | Saturated Fat: 7g | Polyunsaturated Fat: 15g | Cholesterol: 111mg | Sodium: 470mg | Fiber: 1g | Sugar: 4g