Pumpkin and pea risotto - cooking for your baby & toddler

[Aleisha]

This is a nice recipe, but I'm not sure if it's an 'adult' or 'family meal' as it states.  It seems Louise has tried to avoid salt and added lemon instead. I love lemon and could eat them by themselves so I didn't mind he flavour, but the hubby kept saying there was something "weird" about it. My 21mo seemed to like it. She is not fussy though and will pretty much eat anything.   

I did use quirky cooking a chicken stock and not the one in the book so I'm not sure if that made a difference.

[judydawn]

For adults I would add a little bit of curry paste or garlic paste, would use my roasted vegetable stock concentrate and perhaps some coriander Aleisha.  Salt is something I would add to all the recipes in the book    I know we try and avoid it for the little ones but us big kids need it.

[Tasty]

I would agree that this is a nice recipe, especially when eaten freshly made and hot with extra parmesan grated on top.

The lemon I used was quite juicy so the lemon taste was quite strong but I didn't mind that. The pumpkin could probably do with a touch more cooking.

Toddler ate it happily too.

All gluggy when reheated later. Would I have to add water when reheating??

Here is a photo:

[cecilia]

I think that's the case with all reheated risotto, Tasty.  It's really not good reheated - to reuse, turn into arancini balls is what I've heard.

[Wonder]

Tasty as Ceclia says the best way I know to use up leftover risotto is made into small arrancini balls and deep fried. I do normally take a container of leftovers for my lunch and add some boiling water before reheating and it works ok but certianly not like fresh made.

[Tasty]

I was thinking of doing arancini balls with what I have leftover over but can't be bothered now.

It does mention in the recipe to roll leftovers into balls and use as finger food.

I'm not sure what I'll end up doing.