roasted-butternut-squash-olive-and-parmesan-risotto

Roasted Butternut Squash, Olive and Parmesan Risotto

10 Reviews Add a Pic
  • Prep

    15 m
  • Cook

    1 h 40 m
  • Ready In

    1 h 55 m
Recipe by  Lindsay® Olives

“Lindsay® Pimiento Stuffed Spanish Olives brighten the mellow tones of roasted butternut squash and parmesan cheese risotto for an unforgettable flavorful combination. Freshly grated parmesan cheese and Italian parsley round out the flavors for a perfect finish.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  1. Preheat the oven to 400-degrees F. Place squash on baking sheet; roast for 1 hour or until tender. Cool slightly; halve lengthwise. Remove and discard seeds; scoop out flesh from skin. chop flesh; set aside.
  2. Melt butter in a large saucepan over medium heat. Add onion and garlic; saute for 3 minutes. Add rice; stir to coat grains with butter. Stirring constantly, add stock, 1/2 cup at a time, adding more stock only when the previous amount has been absorbed. When the rice is cooked, about 30 minutes, stir in the squash, olives, cheese and parsley. Cook and stir for 4 minutes until the cheese is melted and mixture is hot throughout. Season with salt and pepper, if desired.

Share It

Reviews (10)

Rate This Recipe
KOSHEROF
5

KOSHEROF

I went to a restaurant and had a very similar dish that I loved, so I came home and was pleasantly surprised to find this recipe. It was a little bit salty even with my low-sodium broth; I think slightly fewer olives could've been used. I don't like onions, so I left those out, but added some mushrooms. The restaurant recipe had prawns and mushrooms, but not olives; maybe next time I will add prawns, too. The dish was colorful. I loved it, but my husband didn't because he doesn't like squash. It is a unique dish that might not be for everyone, and it's a bit time-consuming to make. If you like all the listed ingredients, you'll probably like it. I used Asiago cheese instead of parmessan because that's what was in the restaurant recipe I had.

JESSICANSTJOHN
3

JESSICANSTJOHN

This recipe was wonderful--without the olives. I'm not quite sure why they were in the original recipe. Olives don't seem to go with the other flavors in the squash, garlic, and risotto. The two other reviews seem to reference the "interesting" combination. I think this accounts for why there were some mixed ratings. Leave the olives out, follow the recipe, and it will be delicious! Great with a mesclun green salad or a side of vegetables.

cbaknapp
2

cbaknapp

This was excellent. I didn't use the olives--although I love olives, I didn't think they would go very well with this recipe. Otherwise, excellnt. I used about 3 cups of broth instead of a quart--the rice was done cooking with 3 cups. Will definitely make again.

More Reviews

Similar Recipes

Nutrition

Amount Per Serving (4 total)

  • Calories
  • 588 cal
  • 29%
  • Fat
  • 21.1 g
  • 32%
  • Carbs
  • 89.5 g
  • 29%
  • Protein
  • 17.5 g
  • 35%
  • Cholesterol
  • 38 mg
  • 13%
  • Sodium
  • 1927 mg
  • 77%

Based on a 2,000 calorie diet

Top

<

previous recipe:

>

next recipe: