Olive Risotto


  • 1 tablespoon butter or margarine
  • 1 large onion, finely chopped
  • 1 cup short-grained white rice
  • 4 cups fat-free, reduced sodium chicken broth
  • 3/4 cup California Black Ripe Olives, sliced
  • 1/4 cup Parmesan cheese, grated
  • 1/4 cup Fontina or Jack cheese, shredded
  • 3 tablespoons chopped fresh sage
  • Sage sprigs for garnish


In a 10- to 12-inch frying pan, melt butter over medium-high heat. Add onion and cook, stirring often, until onion is limp, about 5 minutes. Add rice and stir until opaque, about 1 minute. Mix in broth (and dried sage, if using). Bring to a boil, stirring often. Reduce heat and simmer, uncovered, stirring occasionally, until rice is tender to bite and most of liquid is absorbed, about 20 minutes. Lower heat and stir more often as mixture thickens. Remove pan from heat and gently stir in olives, Parmesan cheese, Fontina cheese, and chopped fresh sage. Let stand until olives are warm and cheese melts, about 2 minutes. Transfer to warm shallow serving bowl; garnish with sage sprigs.