Squash Risotto and California Prune Fonduta
For this recipe, Peter’s had help from his son. Why not head into the kitchen and get the kids involved with cooking dinner?
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Ingredients
- 1 onion, chopped
- 2 tbsps olive oil
- Salt to taste
- Black pepper to taste
- ½ bulb of fennel, chopped
- 1 butternut squash, chopped
- 3 cloves garlic, grated
- 150 mL dry white wine
- 200 g risotto rice (Carnaroli/Arborio) 1l vegetable stock
- 150 g California Prunes
- 100 g fontina cheese
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