Baked Pumpkin Risotto (Veggie/Vegan
)
Great meal for babies and grown ups
Onion - chopped v finely
Garlic (we like lots)
Pumpkin (maybe about 1/2)
Aborrio Rice (a cup)
Veggie Stock (2 cups)
Olive Oil for frying
Saute the onion and garlic in olive oil.
Add rice to frying pan - stir until each is pearl looking (coating in oil)
Transfer everthing to a oven proof dish, add stock.
If your pumpking isn't precooked add now. We pre roast the pumpkin and then add it at the very end.
Cook in oven (with lid) at 200 for about 15-20 mins. If too dry add some more stock, if too moist cook a little longer without the lid.
Add some green veggies as required (eg cooked peas, wilted spinach etc)
Serve with some parmesan cheese (except if you're vegan).
You can freeze it but it's a bit mushy when it defrosts.
It's a great meal when you don't feel like standing over lots of saucepans and you want to cook a meal that your baby and you can enjoy together.