Risoni with cheesy pumpkin
Suitable from 8 months
Makes about 1 ½ cups
No added soya
No added egg
Vegetarian
Ingredients:
• A small wedge of pumpkin, about 250 grams
• About 2 tablespoons milk
• ¼ cup risoni pasta
• About ¼ cup grated cheese
Method:
Remove pumpkin skin and seeds. Dice pumpkin (about 1 cup, diced).
Cook pumpkin in boiling water until soft. Drain and mash well. Mix in milk to make pumpkin a soft, quite moist consistency.
Cook risoni pasta in boiling, lightly salted water for about 10 minutes until soft to the bite.
Drain risoni in a sieve, then tip into the pumpkin with the cheese. Stir to blend. Add a little more milk if it is too thick. Serve warm.