baby food.

pumpkin risotto.

4 servings
40 minutes
intermediate
by B!POD team
pumpkin risotto.
pumpkin risotto.

age range: 18-36 months.

  • rich in vitamins.
  • easy to digest.
  • adds new flavors and textures.

ingredients.

300 g
pumpkin (cut into cubes).
1
small onion (finely chopped).
200 g
arborio rice.
600 ml
vegetable broth.
2 tablespoons
grated parmesan cheese.
1 tablespoon
butter.
as needed:
extra virgin olive oil.

procedure.

01.

start by marinating the pumpkin. place it in a B!POD M container with a drizzle of olive oil and a pinch of salt. use DRO!D's strong vacuum and marinate for 10 minutes: the pumpkin will soften.

02.

prepare the risotto. in a pan, sauté the onion with a drizzle of olive oil until it becomes transparent. add the marinated pumpkin and cook for about 5 minutes.

03.

add the rice and toast for 2 minutes, then gradually add the hot broth, stirring occasionally, until the rice is al dente.

04.

add the butter and parmesan, and stir until the risotto is creamy.

05.

serve lukewarm.

storing it in the fridge?

put it in a B!POD container and seal with DRO!D’s low vacuum. It stays fresh for up to 7 days.

storing it in the freezer?

put it in a B!POD container and seal with DRO!D’s low vacuum. it stays fresh for up to 3 weeks.

in this recipe:

find out more.
pumpkin risotto.
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