Pumpkin Bacon Baked Risotto2012-03-02
- Servings : 6 Balls
- Prep Time : 10m
- Cook Time : 40m
- Ready In : 50m
This is my first attempt at a risotto for Harry. It is much more textured than he usually likes, but we are getting there. The thing I love about this is you don’t have to slave over a hot stove, in fact you aren’t anywhere near the stove, because you use the oven. So simple.
Risotto Balls: Turn this simple risotto into finger food by rolling into small risotto balls. Choose free range no additive or sulphites where possible. For babies or young toddlers you can omit the bacon.
Nutrition note: many store-bought stocks contain gluten. Check food packaging and labels for gluten free varieties if required, or even better try making your own homemade version for added goodness.Join us on Facebook for other foodie bits and pieces.
- 2 tbs butter
- ½ brown onion
- 3 rashers of bacon, finely chopped
- 200g mushrooms, finely chopped
- 2 cup Arborio rice
- 4½ cups salt reduced chicken stock*
- 2 cups butternut pumpkin, cut into small cubes
- ½ cup grated cheese
- (Feel free to add some peas or more vegetables, a very flexible recipe)
- Note: Store bought stock often contains gluten. Check for gluten free, if required.
Preheat oven to 190°C -
Melt butter in a frypan and sauté onion, bacon and mushrooms for a few minutes until fragrant -
Combine all ingredients (except cheese) in a casserole dish -
Bake, uncovered for 30-40 minutes or until all liquid is absorbed and the rice is cooked through -
Stir through the cheese -
Once the mixture is cool enough you can roll into teaspoon sized balls for your children to enjoy as finger food. -
Tip: to freeze, freeze small portions of risotto mixture and roll into balls once reheated. -
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