Oven-Baked Pumpkin Risotto

This is literally the easiest risotto you will EVER make! Turn the oven on and pop it in. Voila. I developed this recipe just to make a quick meal for my daughter whilst we were busy playing so the quantities below will only feed two small or one larger child but just increase as suits and you have a fantastic dinner for all the family.

[Tip: you can use any root vegetable in place of the pumpkin puree- butternut squash and beetroot are my favourites.] 


Makes enough for 2 small children or 1 larger child


2 tbsp risotto rice

6 tbsp water

1 garlic clove, peeled but left whole

100g pumpkin puree 

10g cheddar cheese or Parmesan


Preheat the oven to 200oC and prepare an oven proof dish. Put the rice, water and garlic in the dish and put to the lid on. Place in the oven for 20minutes.

After 20 minutes remove and stir through the pumpkin puree and cheese. Place back in the oven for 8-10 minutes or until piping hot throughout. Serve with some extra cheese.