Butternut Squash and Olive Risotto
A combination of amazing flavors mixed into a creamy risotto – this is sure to be a hit!
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Cooking tools:
- Saute pan
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Wooden spoon
- Mixing bowl
- Serving bowl
Ingredients
- 1 tablespoon extra vigin olive oil
- 2 cups diced butternut squash
- 3 garlic cloves (minced)
- 1 tablespoon chopped sage
- ⅛ teaspoon ground black pepper
- 1 cup Arborio rice
- ¼ cup white wine
- 3 cups vegetable broth (heated)
- 2 cups hot water
- 1 cup sliced black olives
- ¼ cup grated Parmesan
- ¼ cup toasted almonds
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