READY IN ABOUT 2 hrs

Roasted Butternut Squash, Olive and Parmesan Risotto

Read Reviews (10)

"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." — Lindsay® Olives

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.

Kitchen-Friendly View

PREP 15 mins
COOK 1 hr 40 mins
READY IN 1 hr 55 mins

Reviews More Reviews

Most Helpful Positive Review

Jan 25, 2004

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.

—KOSHEROF

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Most Helpful Critical Review

Oct 23, 2005

This recipe was good, the risotto turned out nice and creamy and the squash gave a beautiful color and flavor, but next time I would half the amount of olives and cut them into smaller pieces, they were visiually nice but the flavor of the big pieces was too much for me

—LVNNSTYL

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16 Ratings

Nov 23, 2004

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.

—JESSICANSTJOHN

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Apr 03, 2006

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.

—CAMEY9

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Nov 22, 2005

Based on the mixed reviews, I only used 1/4 cup of olives, but I just didn't think the flavor combination was a good one. Next time, I will omit the olives because everything else about this recipe was perfect!

—MariyaC

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Nov 15, 2005

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

—soupalicious

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Nov 05, 2005

Unlike other reviewers I did not think this receipe was too much work. It does have to be stirred, but stirring isn't hard. We loved this recipe and I thought everything about it was perfect. I served this with fish. It is the perfect way to use that fall vegatable, squash. I highly recommend this dish!

—KARAKING

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Oct 20, 2005

Like the other reviewers suggested, I left out the olives. I understand that the olive company created this recipe but there is no need for them in this risotto! The result of 45 minutes worth of stirring is....good. Not spectacular or even very good. It is cheesy so you may want to adjust that. Also, I would suggest topping this with roasted asparagus. As far as roasting goes, I slit the squash in half and roasted them for an hour alongside an oiled and foiled head of garlic. Add these at the last minute. Good side dish but A LOT of work so make sure your main dish is a crock pot recipe!

—SHAGELAU

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Nutrition

Calories
588 kcal
29%

Carbohydrates
89.5 g
29%

Cholesterol
38 mg
13%

Fat
21.1 g
32%

Fiber
11.7 g
47%

Protein
17.5 g
35%

Sodium
1927 mg
77%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Roasted Butternut Squash, Olive and Parmesan Risotto

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 588
Calories from Fat: 190

% Daily Value *
Total Fat 21.1g 32 %
Saturated Fat 8.3g 42 %
Cholesterol 38mg 13 %
Sodium 1927mg 77 %
** Potassium 1170mg 33 %
Total Carbohydrates 89.5g 29 %
Dietary Fiber 11.7g 47 %
Protein 17.5g 35 %
Sugars 9.4g
** Vitamin A 846 %
** Vitamin C 104 %
** Calcium 57 %
** Iron 32 %
** Thiamin 30 %
** Niacin 51 %
** Vitamin B6 34 %
** Magnesium 44 %
** Folate 46 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.