Home Recipes Pumpkin, Gorgonzola and California Prunes Baked Risotto

Pumpkin, Gorgonzola and California Prunes Baked Risotto

Prunes have enough boldness to stand up to the cheese and pumpkin in this risotto while helping to heighten the flavors of the other ingredients.

250 g	Carnoli rice
300 g	pumpkin pulp
150 g	Gorgonzola cheese
	Extra virgin olive oil
4	California Prunes (plus extra for decoration)
	Vegetable broth as needed
1	Onion
	Salt

Step 1
Peel and cut the pumpkin into pieces. Chop the California Prunes into pieces.
Step 2
Chop the onion and brown it in a pan with some extra virgin olive oil. Add the pumpkin and cook for approximately 10 minutes until beginning to soften.
Step 3
Add the rice, mix everything together and then slowly add enough vegetable broth to cover the rice.
Step 4
Cook until all the vegetable broth has been absorbed. It will take around 10 minutes and it is normal that the rice is still “al dente”. If you cook the rice for a long time, it will be overcooked.
Step 5
Add the Gorgonzola cheese and chopped California Prunes and mix well.
Step 6
Place pastry rings lined with baking paper onto a baking tray also lined with baking paper. Fill the pastry rings with rice and level.
Step 7
Bake in a hot oven at 200°C for about 20 minutes, switching the oven to grill mode for the last 2-3 minutes of baking.
Step 8
Serving suggestion: Top with chopped California Prunes and a drizzle of melted gorgonzola.

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