Butternut Squash and Olive Risotto
This autumn-inspired risotto will warm and satisfy on a chilly day.
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
Calories 410
Calories from Fat 118 (29%)
(20%)Total Fat 13g
(0%)Saturated Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
(2%)Cholesterol 5mg
(33%)Sodium 800mg
(0%)Potassium 0mg
Total Carbohydrate 62g
(0%)Dietary Fiber 0g
Sugars 0g
Sugar Alcohols 0g
(20%)Protein 10g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2025.