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Creamy Olive Risotto


1 cup Arborio rice
3 cups chicken broth
1/2 cup cream
24-30 (depending on size) pitted Nicoise olives, roughly chopped
1 TBSP olive juice
1 cup Parmesan or Asiago cheese, grated
3 cloves garlic, minced
a handful fresh parsley, chopped
2 TBSP butter
salt & pepper


1. In a microwaveable 4 cup measuring cup, microwave broth for 1 minute
2. In a pot over medium heat, melt butter. Sautee rice and garlic until rice starts turning golden.
3. Reduce heat to med-low.
4. Add 1/2 cup hot broth and stir continuously with a wooden spoon until liquid is mostly absorbed.
5. Continue adding broth 1/2 cup at a time each time stirring until liquid is mostly absorbed.
6. Once all broth is added, heat cream for 20 seconds in microwave.
7. Add the cream, olives, olive juice, cheese*, parsley*, and salt & pepper to taste.
8. Stir until cream is mostly absorbed and cheese is melted in. Risotto should be loose and not stay in a mound when plated.

*You can save aside a little cheese and/or parsley to use as a garnish for each serving if desired.