Ingredients
2 cups chicken stock
1/4 butternut pumpkin
1 tsp olive oil
1 cup Arborio rice
handful spinach leaves
finely chopped
Equipment
- 1 pot
- 1 saucepan
- 1 blender
Instructions
- Peel and deseed the pumpkin and cut into small chunks. Place in a pot of boiling water and cook for around 10 minutes or until soft. Strain water and set aside.
- In a small saucepan, heat the oil and add the rice. Stir until all rice is covered in the oil and cook for a minute or so until the rice looks a little glassy.
- Add a little bit of the stock – around half a cup at a time – and stir until all the stock is soaked up by the rice, then add more stock.
- Continue until almost all the stock has been used – leave around a tablespoon of stock.
- Add final tablespoon of stock and place in blender with the chopped spinach leaves and cooked pumpkin.
- Blend until smooth enough for your baby’s age. The risotto may be a little chunky but this is a good recipe for introducing baby to chunkier foods.
Notes
Storage
Can be frozen for up to six weeks.
