Butternut Squash and Olive Risotto


  • 1 tablespoon olive oil
  • 2 cups butternut squash, diced
  • 3 cloves garlic, minced
  • 1 tablespoon sage, chopped
  • 1/8 teaspoon ground black pepper
  • 1 cup Arborio rice
  • 1/4 cup white wine
  • 3 cups vegetable broth, heated
  • 2 cups hot water
  • 1 cup California Black Ripe Olives, sliced
  • 1/4 cup Parmesan cheese, grated
  • 1/4 cup toasted almonds


  1. Heat olive oil in a large high-sided sauté pan over medium heat.
  2. Add butternut squash, garlic, sage and pepper and cook for 2-3 minutes, stirring occasionally, until golden.
  3. Stir in Arborio, then pour in white wine. Continue to stir over medium-high heat until fully absorbed.
  4. 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).
  5. Mix in California Ripe Olives and Parmesan cheese and top with almonds. Serve immediately.
Nutritional Analysis Per Serving:

Calories 410, Fat 13g, Cholesterol 5mg, Sodium 800mg, Carbohydrate 62g, Protein 10g, Calories from fat 28%