• Email
  • Pin It
 

Butternut Squash and Olive Risotto

 

Contributed by:

Butternut Squash and Olive Risotto
 

 

0 comments | Leave Comment

 
1 Rating1 Rating1 Rating1 Rating1 Rating (1 Rating)
Loading ... Loading ...
 
 
 

Recipe

Butternut Squash and Olive Risotto

Combination of amazing flavors mixed into a risotto, sure to be a hit!

Times

  • Prep Time : 10 min
  • Cook Time : 20 min
  • Ready Time : 30 min

Servings

4

Ingredients

  • 1 Tbsp. olive oil
  • 2 cups diced butternut squash
  • 3 cloves garlic, minced
  • 1 Tbsp. chopped sage
  • 1/8 tsp. ground black pepper
  • 1 cup arborio rice
  • 1/4 cup white wine
  • 3 cups vegetable broth, heated
  • 2 cups hot water
  • 1 cup sliced California Ripe Olives
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup toasted almonds

Directions

Preparation

1 Heat olive oil in a large high-sided sauté pan over medium heat.
2 Add butternut squash, garlic, sage and pepper and cook for 2-3 minutes, stirring occasionally, until golden.
3 Stir in Arborio, then pour in white wine.
4 Continue to stir over medium-high heat until fully absorbed. Combine broth and water and pour into pan, a 1/2 cup at a time, continuing to stir until all of the liquid is absorbed and rice is tender (approximately 20 minutes).
5  Mix in California Ripe Olives and parmesan cheese and top with almonds.
6 Serve immediately.

Source: California Olive

Tags

Leave a Reply

Log in or Join For Free or leave a reply as a guest
Login



Your email address will not be published. Required fields are marked *

*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

  Notify me of follow-up comments by email

Posted in

Uncategorized

, , , , , ,