Squash Risotto and California Prune Fonduta

By Peter Sidwell

For this recipe, Peter’s had help from his son. Why not head into the kitchen and get the kids involved with cooking dinner?

Servings: 4-6
Prep Time:
Cook Time:


  • 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


  1. Heat olive oil over high heat in a large saucepan. Add onions and reduce heat to medium-low. Cook for 10 minutes or until onions are translucent, stirring occasionally.
  2. Add salt and pepper to your taste.
  3. Add the chopped fennel bulb, butternut squash, grated garlic and wine. Stir until all ingredients are well combined.
  4. Add the rice to the pan and stir.
  5. Add the vegetable stock to the pan 100ml at a time, waiting until the liquid is absorbed before adding the next 100ml. Stir often to make sure that none of the ingredients stick to the pan.
  6. When the rice is cooked, but still slightly al dente, add the chopped California Prunes to the pan, and stir.
  7. Cut the cheese into large cubes, then add to the pan and stir

Top with some chopped California Prunes and squares of cheese, and enjoy!

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