Pumpkin, Carrot and Zucchini Risotto

This one really is too good to pass up! Adapted from my favourite risotto recipe to be more baby friendly and honestly, still just as yummy. Easy to prepare but like with any risotto it does take time for the rice to cook.

INGREDIENTS:

• 1x carrot

• 1/2 zucchini

• 1/2 small pumpkin

• 1 small onion

• 1/2 tsp salt reduced chicken stock

• 1/2 cup arborio rice

• olive oil

• 3 tbsp parmesan cheese

METHOD:

1. Chop onion and brown in pan with some olive oil

2. Dice zucchini, carrot and pumpkin and add to onion

3. Pop lid over pan and allow vegetables to soften on medium heat

4. Once soft, remove lid and increase heat.

5. Fry vegetables to reduce any liquid

6. Slightly mash vegetables using a potato masher

7. In a separate pan, boil 3 cups water and add chicken stock

8. Add rice to vegetables

9. Gradually add stock to vegetables and rice until rice becomes soft.

10. Once rice has softened, remove from heat and stir through parmesan cheese NB: if you require a dairy free option, simply leave out the parmesan. It is just as tasty without :)

This recipe was enough for 4 meals for my little one and is perfect to freeze for a back up stash.