Pumpkin, Gorgonzola and California Prunes Baked Risotto – DelicioUS!
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.
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Cooking tools:
- Chef's knife
- Cutting board
- Peeler
- Skillet
- Stove
- Wooden spoon
- Cake ring
- Parchment paper
- Baking sheet
- Oven
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
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