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."
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butternut squash, pierced with tip of a knife
warm chicken stock
1 (6 ounce) jar
Lindsay® Sicilian Pitted Olives or Lindsay® Spanish olives Stuffed with Pimiento, drained and halved
grated Parmesan cheese
fresh Italian parsley, chopped
Salt and freshly ground black pepper
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.
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
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.
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.
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!
I left out the olives but kept the pimientos and grilled the squash instead of roasting it. It turned out really good.
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!
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Roasted Butternut Squash, Olive and Parmesan Risotto
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 190
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