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Butternut Squash Olive Risotto 


  • 1 Tbsp. olive oil
  • 2 cups diced butternut squash
  • 3 cloves garlic, minced
  • 1 Tbsp. 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 California Ripe Olives
  • 1/4 cup grated parmesan cheese
  • 1/4 cup toasted almonds

Temperature: ° F


Heat olive oil in a large high-sided saute 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 California Ripe Olives (www.calolive.org) and parmesan cheese and top with almonds. Serve immediately. Serves 4. Nutritional Analysis Per Serving: Calories 410, Fat 13g, Cholesterol 5mg, Sodium 800mg, Carbohydrate 62g, Protein 10g, Calories from fat 28% ABOUT CALIFORNIA RIPE OLIVES Whether you are looking for a healthier snack or a way to jazz up a favorite dish, California Ripe Olives are a great choice. With just 7 calories per large olive--and absolutely no cholesterol--they added color, flavor and texture to a meal. The family farmers who grow the olives in California's warm inland valleys encourage you to keep a can or two handy in the pantry, so you'll always be ready to O-live it up!

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