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Sicilian Olive Risotto

45 min
20 min prep
25 min cook

Serves 6

72gCarbs
28gFat
10gProtein

Ingredients

  • 4 cups Water
  • 1/4 cup Extra virgin olive oil, plus more as needed
  • 1/3 cup Shallot, minced
  • 4 Peeled garlic cloves, minced
  • 1 cup Arborio Rice
  • 1/2 cup Chardonnay
  • 2 oz Unsalted butter
  • 1 cup Grana Padano cheese, grated, plus more as needed
  • 1 cup Castelvetrano olives, roughly chopped
  • 1/3 cup Castelvetrano Olive Spread, as needed for garnish and mixing in
  • 2 tbsp Gourmet Garden Lightly Dried Chives, plus more as needed to garnish

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  • Item, H-E-B Extra Virgin Olive Oil. Quantity: 1 each. Price: $8.61.
    H-E-B Extra Virgin Olive Oil
    1/4 cup needed

    $8.61

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  • Item, Fresh Shallots. Quantity: 1 each. Price: $0.46.
    Fresh Shallots
    1/3 cup needed

    $0.46

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  • Item, H-E-B Fresh Peeled Garlic Cloves. Quantity: 1 each. Price: $5.18.
    H-E-B Fresh Peeled Garlic Cloves
    4 items needed

    $5.18

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  • Item, H-E-B Arborio Rice. Quantity: 1 each. Price: $2.37.
    H-E-B Arborio Rice
    1 cup needed

    $2.37

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  • Item, Yellow Tail Chardonnay. Quantity: 1 each. Price: $5.99.
    Yellow Tail Chardonnay
    1/2 cup needed

    $5.99

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  • Item, H-E-B Sweet Cream Unsalted Butter. Quantity: 1 each. Price: $5.08.
    H-E-B Sweet Cream Unsalted Butter
    2 oz needed

    $5.08

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  • Item, Divina Castelvetrano Olives. Quantity: 1 each. Price: $7.26.
    Divina Castelvetrano Olives
    1 cup needed

    $7.26

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  • Item, H-E-B Dried Chives. Quantity: 1 each. Price: $2.27.
    H-E-B Dried Chives
    2 tbsp needed

    $2.27

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  • Water

    4 cups needed

  • Castelvetrano Olive Spread

    1/3 cup needed

  • Molinetto Grana Padano 16 Month Rind

    1 cup needed

Instructions

  1. Place 4 cups of water in a pot and bring it to a simmer.
  2. In a sauté pan add olive oil.
  3. To hot oil, add shallots and garlic, sauté 3 to 4 minutes before adding risotto.
  4. Stir-fry risotto 4 to 5 minutes until rice is just opaque.
  5. Add wine and cook until almost evaporated. Slowly add water 1/2 cup at a time stirring intermittently.
  6. Add additional water when rice begins looking dry, until all water has been added and rice is cooked through and tender.
  7. Add butter, cheese and olives, stir until mixture is creamy and butter and cheese are well incorporated and melted. For Service, stir in olive spread to risotto at last minute before serving. Season to taste and garnish with chives.

Nutrition

Nutrition Facts

6 servings

  • Amount Per Serving
    Calories
    590
  • % Daily Value*
  • Total Fat
    • 28g
    • 43%
  • Saturated Fat
    • 8g
    • 40%
  • Trans Fat
    • 0g
  • Cholesterol
    • 30mg
    • 10%
  • Sodium
    • 240mg
    • 10%
  • Total Carbohydrate
    • 72g
    • 24%
  • Dietary Fiber
    • 8g
  • Sugars
    • 1g
  • Protein
    • 10g
  • Vitamin C
    • 2%
  • Calcium
    • 10%
  • Iron
    • 2%
  • Vitamin A
    • 8%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Disclaimer

This information is provided for educational purposes only, and the values are estimates.

We make no representations or warranties regarding dietary or lifestyle attributes, allergen contamination, nutrition information, ingredient information, claims, or the products purchased for the recipes. Recipes are not regulated by the FDA and may not meet the FDA guidelines on claims including allergens.

Products in your order may be substituted. Adding optional ingredients, substituting products, or manufacturer product formulation changes could alter the nutritional or ingredient content of this recipe. Check each product’s label for nutrition and ingredient information, and contact the manufacturer with product related questions.

Consult a healthcare provider for nutritional guidance specific to your needs.

Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.