New this month
Get the Allrecipes magazine

Roasted Butternut Squash, Olive and Parmesan Risotto

"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."
Added to shopping list. Go to shopping list.

Ingredients

1 h 55 m servings 588 cals
Original recipe yields 4 servings

On Sale

What's on sale near you.

or

Sort stores by

We're showing stores near
{{city}}
Update Location
(uses your location)



  • offer photo
offer photo

May we suggest

ADVERTISEMENT

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. 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.
  2. 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.

Nutrition Facts


Per Serving: 588 calories; 21.1 g fat; 89.5 g carbohydrates; 17.5 g protein; 38 mg cholesterol; 1927 mg sodium. Full nutrition

Reviews

Read all reviews 10
  1. 16 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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...

Most helpful critical review

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, t...

Most helpful
Most positive
Least positive
Newest

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...

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 t...

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 qu...

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 rec...

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. ...

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, t...

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 ...

Absolutely TASTY!!!! We had a lot of mayhem tonight...a grease fire, I almost burned the squash, and I didn't have the right cheese *ah*! but this came out great no matter! It got raves from bo...