by Katerina Mountanos April 23, 2021 0 Comments

If you're still deciding on what to make this Mother’s Day, start with this simple, quick prep restaurant-quality risotto! Kosterina Original Extra Virgin Olive Oil and Castelvetrano olives add pizzazz to Creamy Parmesan RightRice Risotto. A few easy add ins make this an entrée or a side dish fit for the amazing moms in your life and their families.


(Serves 2)

  • 1 Pkg Creamy Parmesan RightRice Risotto
  • 3 Tbsp Kosterina Extra Virgin Olive Oil + extra for drizzling
  • 2 whole peeled garlic cloves, minced
  • 1 shallot, minced
  • 1/2 cup pitted Castelvetrano green olives, roughly chopped
  • 1/4 cup freshly grated Parmigiano-Reggiano (optional)


  1. Prepare Creamy Parmesan RightRice Risotto according to package directions.
  2. While the RightRice Risotto is cooking, heat a sauté pan to medium heat. Add the Kosterina Extra Virgin Olive Oil to the pan.
  3. After about two minutes, add the garlic and shallot and mix to combine. Allow to cook for three minutes, until garlic and shallots are softened and shallots are translucent.
  4. Add the chopped Castelvetrano olives and mix to combine.
  5. Once the RightRice Risotto is ready, fold the olive mixture into the risotto.
  6. Place the risotto on serving plates, drizzle with Kosterina Extra Virgin Olive Oil and garnish with grated Parmigiano-Reggiano if desired. Enjoy!
Katerina Mountanos
Katerina Mountanos

Olive Oil Sommelier, Katerina Mountanos, is the Founder & CEO of Kosterina. Katerina is very passionate about olive oil, the Mediterranean lifestyle and eating for health and longevity.

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