Chestnut Risotto With Butternut Squash

By á-174942

Ingredients

• 6 cups low-salt chicken broth
• 1/4 cup cream Sherry
• 1 tablespoon olive oil
• 3 tablespoons butter divided
• 1 small white onion finely chopped
• 1/2 small butternut squash peeled, seeded, and cut into 1/4" pieces
• 1 1/2 cups arborio rice - (10 oz)
• 2 cups peeled roasted chestnuts chopped (or jarred chestnuts)
• 1 teaspoon chopped fresh thyme
• 1 teaspoon chopped fresh marjoram
• 1/2 cup freshly-grated Parmesan cheese
• 2 tablespoons chopped fresh Italian parsley

Details

Servings 6

Preparation

Step 1

Bring chicken broth and Sherry to boil in medium saucepan over high heat. Reduce heat to low; cover and keep warm.

Meanwhile, heat oil and 2 tablespoons butter in heavy large saucepan over medium heat. Add onion and squash; cook until onion is translucent, stirring often, about 10 minutes. Add rice; stir until rice is translucent at edges but still opaque in center, about 3 minutes.

Add 1 cup warm broth; simmer until almost absorbed, stirring often, about 4 minutes. Add more broth, 1 cup at a time, allowing each addition to be absorbed before adding next until rice is just tender, stirring frequently, about 25 minutes total.

Stir in chestnuts, thyme, and marjoram. Remove from heat; stir in remaining 1 tablespoon butter, cheese, and parsley. Season risotto with salt and pepper and serve.

This recipe yields 6 first-course servings.