Baked Pumpkin Risotto
Egg free, Gluten Free, Nut free, Soy free
About the recipe
I love risotto… but I do not love standing at the stove stirring for 40 minutes while someone’s asking for a snack or hanging off my leg. This baked version is my little kitchen hack. You get that creamy, cosy risotto texture without the constant stirring.
The pumpkin softens and melts into the rice, making it naturally sweet and creamy, which is perfect for little ones. Using a good-quality bone broth gives it an extra boost of nourishment and depth of flavour, so it feels like a proper family meal without being complicated. It’s one of those dishes that feels impressive but is secretly very low effort.
Age Appropriate:
Suitable from 10 months+ (once tolerating dairy).
Notes for Serving BLW or Puree:
For baby-led weaning, serve in thick, scoopable portions that stick together on a preloaded spoon. You can also allow baby to explore it with their hands once slightly cooled.
For babies and young children, we recommend omitting the wine and simply replacing it with extra broth.
Serving Suggestions:
Serve as a standalone meal with extra parmesan and herbs.
Pair with shredded chicken or flaked salmon for additional protein.
Add a side of steamed greens.
Storage (Fridge and Freezer):
Store in an airtight container in the fridge for up to 3 days.
Freeze in portion-sized containers for up to 2 months. The texture may soften slightly once thawed.
Reheat gently on the stovetop or in the microwave with a splash of broth or water to loosen, stirring well until heated through.
Ingredients
3 tablespoons olive oil
1 onion, diced
3 garlic cloves, minced
1 tablespoon fresh thyme leaves
1.5 cups carnaroli or arborio rice
1/4 cup white wine or extra broth*
600g pumpkin, peeled and diced small
3.5 cups chicken broth or stock, warmed*
1 tablespoon butter
1/2 cup grated parmesan, plus extra for serving
1 lemon, zested
Finely chopped herbs such as chives and parsley to serve
Method
Preheat the oven to 180°C.
Place a heavy-based saucepan or casserole dish with a tight-fitting lid over medium-low heat. Add the olive oil, onion and garlic and cook until translucent and fragrant.
Stir through the thyme leaves and rice. Add the white wine, if using, and cook for another minute until mostly evaporated.
Add the diced pumpkin and warmed broth. Stir gently, cover with the lid and transfer to the oven.
Bake for 30 minutes. The rice should be just cooked and there should still be a little excess liquid. If the rice needs more time, return to the oven for another 4 to 5 minutes. If it looks too dry, add a splash of hot water or broth to loosen.
Remove from the oven and stir through the butter, parmesan and lemon zest. Use the back of your spoon to gently mash some of the pumpkin into the rice to create extra creaminess.
Season to taste and garnish with extra parmesan and fresh herbs before serving.
Ingredient Swaps
Dairy Free:
Replace butter with olive oil. Replace parmesan with nutritional yeast or a dairy-free hard cheese alternative.
Alcohol Free (for babies and young children):
Omit the white wine and replace with extra broth.
Vegetarian:
Use vegetable broth instead of chicken broth.
Rice Alternatives:
Carnaroli or arborio rice can be replaced with another short-grain rice, though texture will vary slightly.
Vegetable Swaps:
Pumpkin can be replaced with sweet potato or finely diced carrot.
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