Suitable for: 8 months to 10 months old baby
Preparation and Cooking Method:
Step 1: In a medium-size skillet, heat the olive oil over medium-high heat. Add the onion and garlic and saute, until translucent and soft. Add the rice and stir so that the rice is coated in the oil. Cook until translucent, stirring all the while.
Step 2: Add the apple juice and continue stirring and cooking until the juice has been absorbed. Slowly pour in enough chicken stock to cover the rice completely, about 3 cups, and continue to cook, stirring often, until all the liquid is absorbed.
Step 3: Pour in 1 cup more of the remaining stock and stir and cook until it has been absorbed. Repeat with last cup of stock. Add the remaining cup and cook until the rice is soft but but not mushy. Most of the stock will be absorbed at this point.
Step 4: Stir in the pumpkin puree and the diced pumpkin and reduce heat so that risotto and pumpkin mix in and infuse. Do not simmer – stir in the Parmesan and butter then serve.
Nutritional Value of 100g of Pumpkin:
Benefits of Pumpkin Risotto:
Pumpkins are full of some of the best nutritional compounds around. They are highly loaded with Vitamin A and beta carotene. Beta Carotene turns into Vitamin A in the human body when eaten and digested.
Vitamin A plays an important role in your baby's vision and bone growth. It also helps protect his or her body from infections. Vitamin A also promotes the health and growth of cells and tissues in your baby's body.
Pumpkins are also good sources of potassium, protein, and iron.
Potassium is good for maintaining healthy blood pressure and helps with your baby's muscle function and heart rhythm.
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