Nutritional information does not include the following ingredients: Butter, Mushrooms, butternut Pumpkin, Cheese
Please Note - Nutritional information is provided as a guide only and may not be accurate.
The thing I love about this Pumpkin Risotto for Toddlers dish is you don’t have to slave over a hot stove, in fact you aren’t anywhere near the stove, because you use the oven. lol
But yeah, it is sooo simple.
This isn’t a puree recipe, if you do puree, it will be so gluey and gluggy I doubt your angel will eat it, so save it for the over 9 month-ers.
Method
Preheat oven to 190 degrees.
Melt butter in a frypan and cook onion, bacon and mushrooms until bacon is crispy.
Combine all ingredients (except cheese) in a casserole dish.
Bake, uncovered for 30-40 minutes. Stir through cheese.
Recipe Hints and Tips:
Pumpkin Risotto is suitable to freeze for up to two months.
About Author
Jody Allen
Jody Allen is the founder of Stay at Home Mum. Jody is a five-time published author with Penguin Random House and is the current Suzuki Queensland Amb...Read Moreassador. Read Less
