Pumpkin risotto

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Prep time:

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Serves: 4

By Tech



  • 1 vegetable stock cube

  • 1 bag risotto rice

  • 1 pumpkin or butternut squash, peeled and cubed

  • 1 onions chopped

  • 1 handful Parmesan grated

  • 1 knob butter


  1. Put the pumpkin or butternut squash into an ovenproof dish.
  2. Mix with some olive oil and a bit of salt if desired, put in the oven and bake for around 20 minutes or until golden.
  3. Add a dot of butter to a non-stick frying pan and fry the onion.
  4. When golden, add the rice and stock a bit at a time, stirring all the time until stock is absorbed. Keep adding stock until it has all been soaked up and the rice is cooked.
  5. Stir in the pumpkin or butternut squash and add parmesan and pepper if desired.

Additional Information

  • squash

  • Rice

  • Baby and weaning

  • Main Course

  • Vegetarian

  • Egg Free

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Your comments

  • Kittyschmeeer 01/06/11 16:35

    Would the marigold and parmesan already be quite salty for a weaning recipe, let alone adding more?