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Nutrition Facts
Serving Size 171 g
(Approx. 6 Servings)
Amount Per Serving
Calories 590 Calories From Fat 250
% Daily Value*
Total Fat 28 g 43%
Saturated Fat 8 g 40%
Trans Fat 0.0 g
Cholesterol 30 mg 10%
Sodium 240 mg 10%
Total Carbohydrate 72 g 24%
Dietary Fiber 8 g 32%
Sugars 1 g
Protein 10 g
Vitamin A 8% Iron 2%
Vitamin C 2% Calcium 10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Sicilian Olive Risotto
Prep Time
20 minutes
Cook Time
25 minutes
Total Time
45 minutes
Serves
6  People

Ingredients

Recipe makes 6 Servings

4 cup(s) water
1/4 cup(s) Rustico Unfiltered Extra Virgin Olive Oil, plus more as needed
1/3 cup(s) shallots, minced
4 garlic cloves, minced
1 cup(s) H-E-B Arborio Rice
1/2 cup(s) dry white wine
2 Oz unsalted butter
1 cup(s) Grana Padano cheese, grated, plus more as needed
1 cup(s) Asaro Organic Pitted Castelvatrano's, roughly chopped
1/3 cup(s) Rustico di casa Asaro Castelvetrano Olive Spread, as needed for garnish and mixing in
2 Tbsp Gourmet Garden Lightly Dried Chives, plus more as needed to garnish
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Instructions

1
Place 4 cups of water in a pot and bring it to a simmer.
2
In a sauté pan add olive oil.
3
To hot oil, add shallots and garlic, sauté 3 to 4 minutes before adding risotto.
4
Stir-fry risotto 4 to 5 minutes until rice is just opaque.
5
Add wine and cook until almost evaporated. Slowly add water 1/2 cup at a time stirring intermittently.
6
Add additional water when rice begins looking dry, until all water has been added and rice is cooked through and tender.
7
Add butter, cheese and olives, stir until mixture is creamy and butter and cheese are well incorporated and melted. For Service, stir in olive spread to risotto at last minute before serving. Season to taste and garnish with chives.

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