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Risotto with olives





320 oz

Extra virgin olive oil

to taste


1 unit

Pitted black olives

30 oz

Pitted green olives

30 oz

White table wine

1 glass

Vegetable broth

1 fl oz


to taste


to taste


1 sprig

Grated Parmesan cheese

1 spoon

first courses from Italy - Puglia

Risotto with olives

Risotto with olives

vegetarian with lactose

ready in

20 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Risotto with olives

For a first course rich in flavor and appetizing ... here is the Risotto with olives!

Risotto with olives step 1

step 1

In a pan, with a little bit of extra virgin olive oil, brown a finely chopped onion.

Risotto with olives step 2

step 2

As soon as the onion is golden pour the rice and let it toast for a few minutes.

Risotto with olives step 3

step 3

Add the wine and let it evaporate, then proceed as a normal risotto, gradually hydrating the rice with the boiling vegetable stock.

Risotto with olives step 4

step 4

When half cooked, add the green olives and the pitted black olives cut into strips.

Risotto with olives step 5

step 5

Arrange salt and pepper.

Risotto with olives step 6

step 6

When the risotto is ready, stir in the grated Parmesan cheese.

Risotto with olives step 7

step 7

Serve finishing with fresh chopped parsley and, if desired, black pepper.

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