Butternut Pumpkin Baked Risotto
A creamy, no-stir baked pumpkin risotto made with butternut squash, arborio rice, and parmesan—easy, family-friendly, and baby-approved.
Servings: 6 Small servings
Calories: 233kcal
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.
Video
Notes
- Serving sizes: 4 adult and older child servings, 6 - 8 servings as a side dish or for babies/toddlers.
- For bigger appetites: Crispy bacon, feta, or a sprinkle of paprika add great depth.
- Adult twist: Add sautéed mushrooms, fresh sage, or a touch of chili flakes.
- Veggie boost: Stir in baby spinach or frozen peas during the last few minutes of baking.
- Freezer-friendly: Spoon leftovers into silicone muffin trays, freeze, then store in freezer bags for perfect baby- or toddler-sized portions.
- Onion: Adds natural sweetness and flavor depth. Shallots or leeks could be used for a more delicate flavor.
- Arborio rice: Essential for that creamy risotto texture. Carnaroli rice is another risotto rice option, but avoid regular long-grain rice—it won’t give the same result. My cheesy rice recipe would be an option though if you only have long grain rice on hand.
- Thyme: Fresh thyme sprigs bring beautiful aroma. If using dried thyme, reduce to ½ teaspoon. You can also swap in rosemary or sage for a different twist.
- Low-Sodium Chicken or Vegetable Broth: Choose low-sodium or homemade broth if making this for babies. Vegetable broth makes the dish vegetarian-friendly. You can also use bone broth for added nutrition.
- Butternut Squash: Also known as butternut pumpkin in NZ/AU. Can be grated for a smoother baby-friendly texture or cubed for more bite. Other sweet orange-fleshed squash varieties or pumpkin work well too.
- Parmesan Cheese: Adds a salty, savory kick and helps bind the final dish together. For a dairy-free version, you can skip the cheese or use a dairy-free grated cheese alternative (though melting quality may vary).
- Bacon: Adds richness and smokiness. If including, sauté it with the onion and garlic. For vegetarian or baby-friendly versions, leave it out or serve crumbled bacon on the side.
- Feta Cheese: Crumbled feta stirred in just before serving brings a salty, tangy element. You can use dairy-free feta-style cheese or skip altogether.
- Ground Nutmeg or Smoked Paprika: These are subtle but delicious flavor boosters—especially for adult palates. Use sparingly.
- Baby Spinach: Stirring in a handful at the end wilts it perfectly and boosts the greens. Kale, chard, or frozen peas can also work.
- Dairy-Free: Skip the parmesan and feta or use dairy-free alternatives, (a little nutritional yeast stirred at the end can bring the cheesy factor without the cheese). The risotto will still be flavorful thanks to the broth and pumpkin.
- Vegetarian: Use vegetable broth and skip the bacon.
- Gluten-Free: This dish is naturally gluten-free—but always check broth and cheese labels to be sure.
Nutrition
Serving: 1g | Calories: 233kcal | Carbohydrates: 33g | Protein: 8g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 6mg | Sodium: 171mg | Potassium: 328mg | Fiber: 1g | Sugar: 2g | Vitamin A: 4180IU | Vitamin C: 6mg | Calcium: 120mg | Iron: 2mg