Roasted Butternut Squash, Olive & Parmesan Risotto

PROS

This Roasted Butternut Squash, Olive & Parmesan Risotto is a hearty and flavorful meal that is easy to make.

The butternut squash adds a natural sweetness to the dish, while the olives and parmesan cheese add a nice depth of flavor.

It is also a great way to incorporate a variety of vegetables into your diet.

CONS

This dish can be quite time-consuming to make, as the risotto needs to be stirred constantly to prevent it from sticking to the bottom of the pan.

It is also quite high in calories and fat, which may not be suitable for those who are watching their weight or on a low-fat diet.

HEALTH & BENEFITS

This Roasted Butternut Squash, Olive & Parmesan Risotto is packed with nutrients and vitamins that are essential for a healthy diet.
The butternut squash is high in vitamin A, which is great for eye health, and vitamin C, which helps to support a healthy immune system.
The olives provide a good source of healthy fats, while the parmesan cheese adds protein and calcium to the dish.

	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 jar lindsay sicilian piited olives or ( 6 ounce ) jar lindsay 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 the oven to 200C/Gas 6. Cut the butternut squash in half lengthways, scoop out the seeds and discard, then pierce a few times with the tip of a knife.
2.	Place the butternut squash on a baking sheet and roast for 40-45 minutes in the preheated oven.
3.	Meanwhile, melt the butter in a large saucepan over medium heat. Add the chopped onion and garlic and cook for 5 minutes until softened.
4.	Stir in the arborio rice and chicken stock, and bring to a boil. Reduce the heat and simmer, stirring occasionally, for about 20 minutes, until the rice is tender and the liquid has been mostly absorbed.
5.	Once the butternut squash is cooked, cut it into small cubes and add to the risotto. Add the halved olives and the parmesan cheese, and stir well to combine. Season with salt and pepper, if desired.
6.	Top with chopped parsley and serve hot.

Roasted Butternut Squash, Olive & Parmesan Risotto

Roasted Butternut Squash, Olive & Parmesan Risotto Recipe

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