this recipe has been met with such enthusiasm from arty that i’m not remotely sorry that it made enough for 10 servings. i think he’d happily at it for breakfast, lunch and dinner indefinitely if i let him.
800g pumpkin, peeled, seeded, and cubed
2 large pattipan squash, roughly chopped
1 medium brown union, finely chopped
2 cups arborio rice
leaves from 5 sprigs of sage, finely chopped
leaves from 5 sprigs of thyme, finely chopped*
2 litres stock (my recipe for baby-friendly chicken stock is here)
200g grated cheddar cheese
(*these measurements are a bit hard for me to quantify, as i tend to go by feel with herbs – they made about a dessert spoon full when chopped)
- boil or steam pumpkin and squash until tender. set aside to cool.
- melt butter over a medium heat in the bottom of a large, heavy-bottomed saucepan.
- add onions, and sauté until they become translucent.
- add herbs, and rice, and stir until everything in the pot is nicely covered with butter.
- add stock one cup at a time, waiting until all of the previous cup has been absorbed by the rice before adding the next. stir constantly as you do this.
- once all the stock has been added, the rice should be cooked. if it is still chalky, make some more stock, and continue to add it in the same way until the rice is ready.
- remove the risotto from the heat, add cheese, stir through, cover, and set aside.
- puree the pumpkin and squash, then combine with risotto.