Saffron pumpkin risotto

Saffron pumpkin risotto

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A great recipe - and easy - risotto that he will love from 18 months.


  • 1 half onion
  • 150 g of pumpkin
  • 4 c. round rice
  • 1 half cube of vegetable broth
  • 1 C. tablespoon of olive oil
  • 2 saffron filaments
  • 1 C. grated Gruyere cheese.


Slice the onion and fry it in a pan with the olive oil.
Add the rice and fry until it becomes translucent.
Cut the pumpkin into small cubes, pour them into the pan with the cubed broth.
Add a large glass of water and saffron. Cook until the broth is absorbed.
Serve with a little grated gruyere.