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Butternut Squash and Olive Risotto

Butternut Squash and Olive Risotto

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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Servings

4 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