Name: Butternut Squash and Olive Risotto
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 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

Butternut Squash and Olive Risotto

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

Butternut Squash and Olive Risotto

Prep Time 10

Cook Time 20

Total Time 30

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Servings

Ingredients

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

Instructions

Heat evoo in a large high-sided sauté pan over medium heat.
Add butternut squash, garlic, sage, and pepper; cook for 2 to 3 minutes, stirring occasionally, until golden.
Stir in rice, then pour in white wine.
Continue to stir over medium-high heat until liquid is fully absorbed.
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.
Mix in olives and Parmesan, top with almonds. Serve immediately.
Source: California Olive