Home Recipes Pumpkin Risotto Baby Food Recipe for 8-12 Months

Pumpkin Risotto Baby Food Recipe for 8-12 Months

by Sara C
baby Pumpkin Risotto recipe

Pumpkin Risotto Ingredients

  • 2 cups diced butternut pumpkin
  • 1 cup arborio rice
  • 1 small onion, diced
  • 2 ½ cups chicken stock (see recipe)
  • 15g butter, chopped
  • ¼ cup parmesan cheese finely grated
  • 2 tbsp fresh parsley, chopped finely.


  1. Cook on a low heat stove top or in the oven at 180°c.
  2. Place diced pumpkin, onion and rice into oven proof/stovetop lidded casserole dish.
  3. Stir in stock and scatter chopped butter over the rice and pumpkin mixture.
  4. Place lid on securely.
  5. Place on stove top on low heat or in preheated oven for 30 minutes or until the stock has been absorbed by the rice.
  6. Fold through grated cheese and parsley.


Enough for 4 adult serves.


  • Add cooked chicken to increase protein and iron intake.
  • Can be used with other vegetable combinations, i.e sweet potato, mushroom, pea or spinach, just replace the pumpkin with the alternative vegetable.
  • Suitable to freeze in serving portions for up to 1 month.

Nutritional Info

  • Vitamin A
  • Vitamin C
  • Vitamin E
  • Folate
  • Calcium
  • Iron

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