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Roasted Butternut Squash, Olive and Parmesan Risotto

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."

Rate/Review | Read Reviews (10)

223 Saves

Prep Time:
15 Min

Cook Time:
1 Hr 40 Min

Ready In:
1 Hr 55 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

1 small butternut squash, pierced with tip of a knife
2 tablespoons butter
1 medium onion, chopped
4 cloves garlic, minced
1 cup Arborio rice
1 quart warm chicken stock
1 (6 ounce) jar Lindsay® Sicilian Pitted Olives or Lindsay® Spanish olives Stuffed with Pimiento, drained and halved
1 cup grated Parmesan cheese
2 tablespoons fresh Italian parsley, chopped
Salt and freshly ground black pepper

Directions

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.
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.

Nutritional Information

Amount Per Serving Calories: 588 | Total Fat: 21.1g | Cholesterol: 38mg Powered by ESHA Nutrient Database

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Reviewed on Jan. 25, 2004 by KOSHEROF

I went to a restaurant and had a very similar dish that I loved, so I came home and was...

Reviewed on Nov. 23, 2004 by JESSICANSTJOHN

This recipe was wonderful--without the olives. I'm not quite sure why they were in the...

Reviewed on Apr. 3, 2006 by CAMEY9

This was excellent. I didn't use the olives--although I love olives, I didn't think they...

Reviewed on Nov. 22, 2005 by MariyaC

Based on the mixed reviews, I only used 1/4 cup of olives, but I just didn't think the flavor...

Reviewed on Nov. 15, 2005 by soupalicious

I left out the olives but kept the pimientos and grilled the squash instead of roasting it. It...

Reviewed on Nov. 5, 2005 by KARAKING

Unlike other reviewers I did not think this receipe was too much work. It does have to be...

Reviewed on Oct. 23, 2005 by LVNNSTYL

Supporting Member (Click to learn more about Supporting Membership)

This recipe was good, the risotto turned out nice and creamy and the squash gave a beautiful...

Reviewed on Dec. 15, 2005 by RACHELCOOKS

Absolutely TASTY!!!! We had a lot of mayhem tonight...a grease fire, I almost burned the...

Reviewed on Oct. 20, 2005 by SHAGELAU

Like the other reviewers suggested, I left out the olives. I understand that the olive company...

Reviewed on Mar. 12, 2004 by ButtercupBento

My other half thought this was fantastic and would like it again tomorrow night.But I thought...

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