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Sunsweet Prunes

recipe section

Risotto with pumpkin, goat cheese and prunes


Preparation
N/A
minutes
Servings
4
persons
Nutrition
N/A
calories

Ingredients

20g butter
2 leeks, sliced
2 cloves garlic, crushed
1 small butternut squash, peeled and diced
200m1 dry white wine 900m1 vegetable stock
250g Arborio risotto rice 60g frozen peas
10 Sunsweet Prunes, chopped 100g goat's cheese, cubed
2 tablespoons chopped fresh flat-leaved parsley

Instructions

  1. Heat the butter in a pan and cook the leeks until softened, stir in the garlic, butternut and white wine. Cook for about 15 minutes until the butternut is almost cooked.
  2.  Meanwhile, bring the stock to the boil in a separate pan and keep warm over a low heat.
  3.  Add the rice to the butternut and cook, stirring for 1 minute. Add the stock a ladleful at a time, allowing each to be absorbed before adding the next. Continue stirring, until all the stock has been absorbed and the rice is cooked.
  4. Stir in the peas, prunes, cheese and parsley. Season to taste and cook for a few moments until the cheese is beginning to melt into the risotto.
  5. Divide into warm serving bowls and serve with a dressed rocket salad.

Recipe Categories

Mains

Recipe Tags

Vegetarian/Meatless

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