PREPARATION TIME

5 mins

COOKING TIME

15 mins

AGE GROUP

6 – 8 months

INGREDIENTS

1-2 cups of water

1 ½ cups of pumpkin, peeled, seeds removed, chopped small

1 teaspoon of olive oil

1 cup of Arborio (risotto) rice

2 cups of hot chicken stock (low-salt or salt-free)

1 cup of fresh baby spinach leaves, washed and finely chopped

METHOD

1. Put a medium-sized saucepan over medium heat, add the oil and heat for a moment or two, then tip in the rice, stir to coat it with oil, and cook for 1-2 minutes until it looks transparent.

2. Turn heat to medium/low, add half of the hot stock and the pumpkin and cook gently – stirring constantly – until the stock has been absorbed into the rice.

3. Add in the pumpkin and cook for another 10 minutes until rice is cooked and the pumpkin is soft.

4. Add more stock then continue cooking and stirring – adding stock gradually until just a tablespoon is left until the rice is cooked through.

5. Turn off the heat, stir in the chopped spinach, and the final tablespoon of stock and use a stick blender to puree the risotto to the desired texture. Or leave as is fo older babies who can chew solids well.

HANDY HINTS