Roasted Butternut Squash, Olive & Parmesan Risotto Recipe

Name: Roasted Butternut Squash, Olive & Parmesan Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small butternut squash, pierced with tip of a knife; 2 tablespoons butter; 1 medium onion, chopped; 4 garlic cloves, minced; 1 cup arborio rice; 2 cups warm chicken stock; 1 (6 ounce) jarlindsay sicilian piited olives or 1 (6 ounce) jarlindsay spanish pimento stuffed olives, drained and halved; 1 cup grated parmesan cheese; 2 tablespoons chopped fresh Italian parsley; salt & freshly ground black pepper (optional)

Servings: persons

1 small butternut squash, pierced with tip of a knife
2 tablespoons butter
1 medium onion, chopped
4 garlic cloves, minced
1 cup arborio rice
2 cups warm chicken stock
1 (6 ounce) jarlindsay sicilian piited olives or 1 (6 ounce) jarlindsay spanish pimento stuffed olives, drained and halved
1 cup grated parmesan cheese
2 tablespoons chopped fresh Italian parsley
salt & freshly ground black pepper (optional)

1
Preheat oven to 400 F.
2
Place squash on baking sheet;.
3
roast in the preheated oven for 1 hour or until tender.
4
Cool slightly; halve lengthwise.
5
Remove and discard seeds;.
6
scoop out flesh from skin.
7
Chop flesh;.
8
set aside.
9
Melt butter in a large saucepan over medium heat.
10
Add onion and garlic;.
11
saute for 3 minutes.
12
Add rice;.
13
stir to coat grains with butter.
14
Stirring constantly, add stock, 1/2 cup at a time, adding more stock only when the previous amount has been absorbed.
15
When the rice is cooked, about 30 minutes, stir in the squash, olives, cheese and parsley.
16
Cook and stir for 4 minutes until the cheese is melted and mixture is hot throughout.
17
Season with salt and pepper to taste, if desired.

790

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 small butternut squash, pierced with tip of a knife, 2 tablespoons butter, 1 medium onion, chopped, 4 garlic cloves, minced, and more.

Yes, Roasted Butternut Squash, Olive & Parmesan Risotto falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Butternut Squash, Olive & Parmesan Risotto

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