Toddler Tums – Pumpkin and pea risotto

I had some leftover pumpkin after this adventure as well as a small amount of peas that was languishing in the freezer, so this recipe was perfect to make up and freeze for the little miss! I didn’t have a lemon or chives and I’ve been feeding her way too much cheese so I actually omitted the Parmesan and it still tasted lovely, but I’d definitely recommend keeping those ingredients in. 

Ingredients

400g diced pumpkin (I actually just threw my large chunks in the Thermomix and grated the lot, then removed it from the bowl)

1 onion, halved

1 clove of garlic, peeled

20g butter

300g arborio rice

900g veggie or chicken stock

80g frozen peas

Juice of 1 lemon (I think the zest would work really well here too!

1tbsp finely snipped chives

Method

Chop the onion and garlic for 3 secs/speed 7.

– Add butter and sauté 2 min/100°C/speed 1.

– Add rice and sauté 1 min/100°C/Reverse/speed 1

– Add stock and cook 8 min/100°C/Reverse/speed 1.

– Add pumpkin and cook a further 8 min/100°C/Reverse/speed 1.

– Add peas, lemon juice and reserved Parmesan and cook 1 min/100°C/Reverse/speed 1. Transfer to a ThermoServer and serve topped with additional Parmesan (if using) and chives. 

  I always get nervous introducing new dishes to Arianna, but she whacked 2 massive portions at dinner so we’re all good! This would probably be quite lovely with some flaked salmon or trout too!

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