A Veggie for a Veggie Hater

9:10 AM

My fiance hates vegetables. He is 27 and will still make the five-year-old yucky face if I should ever sneak one into a meal.

But last night, I didn't even sneak. There were blatant 1/2" orange-colored cubes in our risotto, the sight of which made him shudder. As we're trying to get "bikini ready," I am determined to make healthier meals and I was set on making this Risotto with Butternut Squash and Prosciutto (adapted from Epicurious).

MUCH to my surprise, he said the flavors blended so well, that he couldn't tell the squash was there! And what he doesn't notice, he'll eat. In fact, he went so far as to say I can put it on the rotation! Wow! At least I know he'll eat one veggie (during the winter anyway).

Veggie haters and non-haters alike should like this dish. The flavors really do blend pretty well, though I felt I needed to cut the stock a bit and amp up the wine in its place. It's a nice "warm and comforting" dish.  Perfect for winter (though you could easily sub a different vegetable and shrimp to make it in summer). Of course, one beauty of risotto is it's inherent creaminess. That and how well it takes on the flavors of the liquids in which it's cooked. Let me know if you prepare it and what alterations you make.

Risotto with Butternut Squash and Prosciutto (adapted from Epicurious)

6 cups chicken broth
1 cup dry white wine
2 tablespoons olive oil
3 ounces prosciutto (org. called for pancetta)
2 cups butternut squash, chopped into 1/2" cubes
1/2 cup finely chopped onion (or 6-8 teaspoons onion granules)
2 cups arborio (available in rice or Italian section of grocery store)
2 tablespoons butter
2 tablespoons grated parmesan cheese, plus extra

1.  Simmer broth and wine together in a medium saucepan (at least 2qt/1.9L). Reduce heat but keep hot.

2.  In a large sauce pan (ex.5 qt/ 4.7L), heat oil over medium heat.

3.  Add prosciutto and saute for approximately 5 minutes, or until cooked through.

4.  Add squash and onion. Stir to coat. Add arborio, stir, and saute for 1 minute.

5.  Next, add two cups of stock/wine. Reduce heat if needed - liquid should be lightly bubbling. Stir frequently until all liquid is absorbed. Continue adding the remaining liquid 1 cup at a time, allowing the liquid to absorb before each addition.

6.  Stir in butter and parmesan cheese. Salt and pepper to taste.

Serve with extra parmesan cheese.

Enjoy your veggies! x

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4 comments

  1. I will be trying this recipe as soon as we move! I LOVE all of those ingredients. It sounds delicious!!

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  2. Great! Let me know what you think! I forgot to warn though, it makes quite a lot of food. Our leftovers filled a large Pyrex container! Next time, I'll cut it in half since risotto doesn't freeze well.

    Good luck with the move!

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  3. Wow this sounds so tasty!! I'll have to try this when we've grown some butternut squash in our garden. I love making risotto. It's one of the easiest things to make and my husband loves it. My husband loves his veggies though. He has to, since he's a vegetarian. :)

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    Replies
    1. I'm so jealous of your homegrown squash! I hope you both like the risotto. :)

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