Introducing Complex Flavors: Pumpkin Risotto for Your Growing Baby

Baby's First Risotto: A Simple and Healthy Recipe for 10-Month-Olds
As your little one grows, so does their appetite and their need for more complex flavors and textures. Introducing new foods to your baby’s diet is an exciting milestone, and this delicious pumpkin risotto recipe is the perfect meal to add to their repertoire.
Pumpkin is a nutritious and versatile ingredient that is loaded with vitamins A, C, E, and K, as well as essential minerals such as manganese, potassium, magnesium, and copper. Combined with the goodness of apple juice and risotto rice, this recipe is packed with healthy nutrients and fiber, making it an ideal choice for your baby’s growing needs.
Here’s how to make this easy and delicious pumpkin risotto for your little one:
Ingredients:
2 tbsp olive oil
1 onion, finely chopped
1 garlic clove, minced
250 ml risotto rice
150 ml pure apple juice
0.5 liter hot water
225 g pumpkin puree
Instructions:
Start by preheating the oven to 200 C to roast the pumpkin for the puree. Cut a small pumpkin in half, scoop out the seeds and stringy innards, and place the pumpkin halves on a baking tray. Roast for about 35 to 40 minutes, or until fork-tender.
Once the pumpkin is cooked, remove the flesh from the skin and transfer it to a food processor or blender. Puree until smooth and set aside.
In a saucepan, heat the olive oil over medium heat. Add the finely chopped onion and minced garlic, and saute gently until softened.
Add the risotto rice to the pan and stir well to combine with the onion and garlic.
Pour in the pure apple juice and keep stirring until it has been absorbed by the rice.
Add the first ladle of hot water to the pan and stir continuously until it has been absorbed by the rice. Keep adding ladlefuls of hot water, stirring each time until the water has been absorbed, before adding the next.
After about 20-25 minutes of cooking, when the rice is almost cooked through, stir in the pumpkin puree until it is well incorporated.
Allow the pumpkin risotto to cool slightly before serving to your little one.
This recipe makes a generous amount of pumpkin risotto that you can store in the refrigerator for up to three days or freeze in small portions for later use. When reheating, make sure to stir in a bit of water or breast milk to maintain a creamy consistency.
Your baby will love the rich, creamy texture of this pumpkin risotto, and you can rest easy knowing that they are getting all the necessary nutrients to fuel their growth and development. Happy cooking!