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Butternut Squash and Olive Risotto

Butternut Squash and Olive Risotto

A combination of amazing flavors mixed into a creamy risotto - this is sure to be a hit!

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings


  • 1 tablespoon extra vigin olive oil
  • 2 cups diced butternut squash
  • 3 garlic cloves, minced
  • 1 tablespoon chopped sage
  • ⅛ teaspoon ground black pepper
  • 1 cup Arborio rice
  • ¼ cup white wine
  • 3 cups vegetable broth, heated
  • 2 cups hot water
  • 1 cup sliced black olives
  • ¼ cup grated Parmesan
  • ¼ cup toasted almonds


1. Heat evoo in a large high-sided sauté pan over medium heat.

2. Add butternut squash, garlic, sage, and pepper; cook for 2 to 3 minutes, stirring occasionally, until golden.

3. Stir in rice, then pour in white wine.

4. Continue to stir over medium-high heat until liquid is fully absorbed. 

5. Combine broth and water; pour into pan, ½ cup at a time, continuing to stir until all of the liquid is absorbed and rice is tender, about 20 minutes.

6. Mix in olives and Parmesan, top with almonds. Serve immediately.

Source: California Olive

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