Butternut Squash and Olive Risotto
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
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
About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
Like Us
Follow Us
Watch Us
Pinterest
Google Plus
