by Published: Last updated:
Italian Cuisine Expert and Food Blogger
Guido Pedrelli
Guido Pedrelli, the mastermind behind Nonna Box, has honed his culinary expertise for decades, inspired by family feasts in Emilia-Romagna. Mentored by his restaurateur nonna, he mastered Italian classics and furthered his skills with professional culinary studies in desserts and gelato making from Mec3. Today, he shares this rich legacy and authentic recipes through Nonna Box.
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.
What types of olives do you prefer with your risotto?
Risotto with olives became my instant favorite the minute I tasted the recipe. I thought olives are just for pizzas and all but I was surprised that you can also add it to risotto with just a little magic.