The simplest risotto you’ve ever heard of!  Make your own nutritious chicken stock from chicken bones and vegetable off-cuts, then use it as a no or low-sodium alternative to ready-made or powdered stock.



  • 4 tablespoons (60g) butter
  • 1⁄2 small onion, finely diced
  • 3 bacon rashers, finely diced
  • 200g mushrooms, finely chopped
  • 2 cups (370g) Arborio rice
  • 1.25 litre chicken stock
  • 700g pumpkin
  • 1/2 cup (50g) grated parmesan cheese


  1. Preheat oven to 190°C.
  2. Melt butter and fry onion, bacon and mushrooms until the bacon is crisp.
  3. Pop all ingredients in a casserole dish and mix well.
  4. Cook, uncovered for 30 minutes.

(Recipe from Baby Bowl by Kim McCosker – used with kind permission)


This information was compiled by the Kiwi Families team.

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