Butternut Squash and Olive Risotto
Ingredients
- 1 Tbs olive oil
- 2 cups diced butternut squash
- 3 cloves garlic, minced
- 1 Tbs 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 olives
- 1/4 cup grated Parmesan cheese
- 1/4 cup toasted almonds
Directions
- Heat olive oil in a large high-sided sauté pan over medium heat. Add butternut squash, garlic, sage and pepper and cook for 2-3 minutes, stirring occasionally, until golden. Stir in Arborio, then pour in white wine.
- 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). Mix in olives and parmesan cheese and top with almonds. Serve immediately.
Nutrition Facts
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