Risotto with Olives: The Recipe Which Will Become An Instant Favorite

Guido Pedrelli
Guido Pedrelli
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.
Expertise: Italian cuisine, Pasta, Pizza, Pastry, Dessert

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.

Feel the taste of Greece with this risotto with olives recipe.

Risotto with Olives recipe

Try this risotto recipe with olives for a Mediterranean flavor with olives.
4.80 from 5 votes
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Course: Risotto
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4 people
Calories: 489kcal



  • Chop the olives and parsley with a table knife. In a pan, fry the chopped onion with oil and butter.
  • 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.
Calories: 489kcal | Carbohydrates: 92g | Protein: 8g | Fat: 4g | Sodium: 1755mg | Potassium: 349mg | Fiber: 3g | Sugar: 6g | Vitamin A: 850IU | Vitamin C: 9mg | Calcium: 76mg | Iron: 1.9mg
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What types of olives do you prefer with your risotto?

One Response to “Risotto with Olives: The Recipe Which Will Become An Instant Favorite”

  1. May says:

    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.

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