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Baked Pumpkin Risotto Balls

2 tbs coconut oil⠀⠀
1 medium onion, diced⠀⠀
1 cloves garlic⠀⠀
250g Arborio rice (approx. 1 Cup)⠀⠀
3 stalks of fresh thyme⠀⠀
750 ml chicken or vegetable broth or stock⠀⠀
400g butternut pumpkin, grated⠀⠀
50g Parmesan cheese⠀ ⠀⠀

1. Pre-heat the oven to 180 degrees. Use a large oven proof dish that has a lid.⠀⠀
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2. Heat the oil gently on the stove top.⠀⠀
Heat the stock (in a separate pan) either on the stove top or in the microwave.⠀⠀
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3. Add finely diced onion and garlic sauté for 5 minutes.⠀⠀
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4. Add the arborio rice and thyme, cook for 1-2 minutes.⠀⠀
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5. Add the heated stock and the butternut pumpkin and bring to the boil.⠀⠀
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6. Cover with a lid and bake in the oven for 20 mins.⠀⠀
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7. Stir in grated parmesan cheese and return to the oven for 5 mins. ⠀⠀
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8. Remove from the oven and allow to cool in the fridge. This will make the risotto firm enough to roll. Roll into small balls.⠀⠀
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9. Can be served warm or cold. ⠀⠀

Enjoy 🐢⠀
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⏰ prep 15 mins, cook 25 mins ⠀⠀
👶 suitable from 6 months ⠀⠀
👩‍🍳Makes about 30⠀⠀
❄️ store in the fridge for 3 days or in the freezer for 3 months. ⠀
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