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Olives are one of the most extensively cultivated fruit crops in the world and Italy may know a thing or two about them, since it’s one of the main production countries, right behind Spain. When it comes to nutritional value, eating olives comes along with numerous benefits, which makes the idea of a risotto with olives recipe a no-brainer.
Some of the benefits of eating olives include reduced chance of suffering from osteoporosis and cancer. While olives do contain fat (because, d’oh!)–it’s not that bad fat which raises the cholesterol level. These fats are monounsaturated; they have a vital role when it comes to stabilizing the cholesterol, breaking down the fats in our body. This results in reducing weight, as well as diminishing chances of atherosclerosis.
However, you are not supposed to just place olives in a glass of martini, and this risotto with olives recipe supports the claim. What’s good about the risotto is that it’s a dish that encapsulates lots of flavors and would make salty green olives justice. Around these parts, we are big chili fans, so expect its aroma to blend with the olives in an unexpectedly pleasant way.
Risotto with Olives recipe
- Sprinkle 1 glass of wine and let it evaporate.
- Add chopped tomatoes, chopped olives, salt and pepper to taste. Cook for for 15 minutes.
- Add the rice, add a little broth at a time until the rice is cooked.
- Finally, add the oregano and parmesan.
What types of olives do you prefer with your risotto?