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This week, Janice and I are attending the Mediterranean Diet Conference in Cambridge, MA sponsored by a group called Oldways. Fifteen years ago, I covered Oldways’ first Mediterranean Diet Conference for CNN (in my pre-Meal Makeover Mom life, I was a nutrition producer and reporter for CNN). Back in 1993 the group got together to talk about the taste and health benefits of eating the Mediterranean way - a lifestyle approach to healthful eating filled with fruits, vegetables, fish, beans, nuts and whole grains as well as olive oil, rich in good-for-you fats.

Some of the same people who spoke 15 years ago are at the meeting this week including cookbook author, Nancy Harmon Jenkins. I was excited to see Nancy because I’ve been cooking from her book, The Mediterranean Diet Cookbook, since before Josh was born! One of my favorite recipes in the book is Risotto Alla Zucca (Risotto with Pumpkin or Squash).

Whether you’re a huge fan of risotto - a rich and creamy, traditional northern Italian rice dish — or have never made it before, I think you and your kids will love Nancy’s recipe. Sometimes I use sweet potato instead of the squash.

Risotto Alla Zucca

Makes 6 to 8 Servings

(Adapted from The Mediterranean Diet Cookbook)

• 6 cups all-natural chicken or vegetable broth
• 1/4 cup extra virgin olive oil
• 2 medium yellow onions, halved and thinly sliced
• 1 small butternut squash, peeled and coarsely chopped, 2 to 3 cups
• 2 cups Arborio rice
• 3/4 cup freshly grated Parmesan cheese
• Freshly ground black pepper to taste
• 1 teaspoon salt or more to taste

1. Heat the broth to a bare simmer and keep simmering very gently while you prepare the risotto.
2. In a large Dutch oven or saucepan, gently sauté the onions in the oil over medium-low heat until the onions are thoroughly softened but not browned, about 15 minutes. Add the squash and stir well to coat the pieces with the oil. Cover and cook for 5 to 10 minutes or until the squash is soft enough to be broken up with a spoon. If the squash starts to scorch, add a little water or broth. The squash should be very soft, almost a puree.
3. When the squash is soft, add the rice and stir to mix well. Add a ladle or two of the simmering broth and stir. As soon as the rice has absorbed the liquid, add more, and continue adding simmering liquid, ladle by ladle stirring constantly. There should always be liquid visible in the pan. Do not add all the liquid at once; this will produce boiled rice or pilaf instead of risotto. The rice is done when it is al dente, with a bit of a bite in the center. Each grain should be well coated with brilliant yellow sauce, which should be dense and rather syrupy looking. When it is done, the risotto should be thick enough to eat with a fork. You might not need to use all the liquid. Total cooking time varies from 20 to 30 minutes.
4. When the rice is cooked, remove the pan from the heat and immediately stir in about ¼ cup of the cheese and the pepper. Let stand for 5 minutes or so, to settle the flavors, then taste and adjust the seasoning, adding salt as needed. Serve immediately and pass more cheese at the table.

By the way, the reason I’m at home right now posting to the blog rather than hanging out with Janice tasting olive oil is because Simon woke up sick today. Luckily Tim was able to come home from work this morning while I spoke at the conference (more on my talk as well as Janice’s when we post again later this week). In the meantime, if you have a traditional Mediterranean dish you and your family love - something from Greece, Morocco, Italy, Spain, etc - feel free to add it to the comments section of this post, and by all means, let us know if you try this recipe.

~ Liz