Pumpkin, Gorgonzola and California Prunes Baked Risotto

Makes: 4 peoplePrep Time: 25 minutesCook Time: 22-23 minutes


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


  1. Peel and cut the pumpkin into pieces
  2. Chop the California Prunes into pieces
  3. Chop the onion and brown it in a pan with some extra virgin olive oil
  4. Add the pumpkin and cook for approximately 10 minutes until beginning to soften
  5. Add the rice, mix everything together and then slowly add enough vegetable broth to cover the rice
  6. 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
  7. Add the Gorgonzola cheese and chopped California Prunes and mix well
  8. Place pastry rings lined with baking paper onto a baking tray also lined with baking paper
  9. Fill the pastry rings with rice and level
  10. 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

Serving suggestion:  Top with chopped California Prunes and a drizzle of melted gorgonzola


Teresa Balzano