{"id":2915,"date":"2009-02-22T19:19:13","date_gmt":"2009-02-22T23:19:13","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=2915"},"modified":"2009-02-22T21:43:19","modified_gmt":"2009-02-23T01:43:19","slug":"roasted-butternut-squash-and-proscuitto-risotto%e3%83%ad%e3%83%bc%e3%82%b9%e3%83%88%e3%82%b9%e3%82%af%e3%82%aa%e3%83%83%e3%82%b7%e3%83%a5%e3%81%a8%e7%94%9f%e3%83%8f%e3%83%a0%e3%81%ae%e3%83%aa%e3%82%be","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=2915&lang=en","title":{"rendered":"Roasted Butternut Squash and Prosciutto Risotto
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Roasted Butternut Squash and Prosciutto Risotto<\/strong>
\nLunch February 21, 2009<\/em><\/p>\n

The combination of the sweetness from roasted butternut squash and the saltiness from prosciutto is wonderful. I pan fried prosciutto and added it to the risotto right before serving. <\/p>\n

Roasted Butternut Squash and Prosciutto Risotto: butternut squash (roasted), onion, celery, carrot, rice, chicken base, bay leaf, water, prosciutto (sauteed), Parmesan cheese, salt, pepper, parsley <\/p>\n

Please help us promote our blog by clicking on the following button. That helps our ranking on the site (but does not provide us any financial gain). Thank you.<\/p>\n

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————<\/p>\n

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Roasted Butternut Squash and Prosciutto Risotto Lunch February 21, 2009 The combination of the sweetness from roasted butternut squash and the saltiness from prosciutto is wonderful. I pan fried prosciutto and added it to the risotto right before serving. Roasted Butternut Squash and Prosciutto Risotto: butternut squash (roasted), onion, celery, carrot, rice, chicken base, bay […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4,3,11,7],"tags":[],"class_list":["post-2915","post","type-post","status-publish","format-standard","hentry","category-beef","category-meat","category-starches","category-pork"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/2915","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2915"}],"version-history":[{"count":18,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/2915\/revisions"}],"predecessor-version":[{"id":2997,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/2915\/revisions\/2997"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2915"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2915"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2915"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}