Pumpkin risotto

Ingredients

• Carnaroli or Arborio rice120 g
• Cleaned Mantua or Delica pumpkin200 g
• Unsalted vegetable broth (celery, carrot, onion)500 ml
• Parmigiano Reggiano PDO aged 24 months20 g
• Centrifuged butter10 g

Allergens

Milk, Celery

Method

1. Cut the pumpkin into very small cubes (about 5mm) to ensure even cooking and a safe texture for the child.
2. Bring the vegetable broth to a gentle simmer in a separate small pot.
3. In a saucepan, stew the pumpkin with a ladle of broth for about 10 minutes, covering with a lid until tender.
4. Add the rice to the pumpkin and let it heat for 1 minute while stirring constantly (light toasting).
5. Add the hot broth one ladle at a time, waiting for it to be absorbed before adding more.
6. Continue cooking for about 16-18 minutes, stirring frequently to encourage starch release and achieve creaminess.
7. Halfway through cooking, lightly mash some pumpkin cubes with the back of a spoon to create a natural cream.
8. Check that the rice grain is well-cooked and soft, suitable for the chewing abilities of 24-36 month old children.
9. Turn off the heat and vigorously stir in the butter and Parmigiano Reggiano for 1 minute (mantecatura).
10. Let the risotto rest covered for 2 minutes and serve at a lukewarm temperature to ensure the child's safety.