Butternut Squash and Olive Risotto - California Ripe Olives

Ingredients

• 1 tablespoon olive oil
• 2 cups butternut squash, diced
• 3 cloves garlic, minced
• 1 tablespoon sage, chopped
• 1/8 teaspoon ground black pepper
• 1 cup Arborio rice
• 1/4 cup white wine
• 3 cups vegetable broth, heated
• 2 cups hot water
• 1 cup California Black Ripe Olives, sliced
• 1/4 cup Parmesan cheese, grated
• 1/4 cup toasted almonds