Chestnut Risotto with Butternut Squash

Name: Chestnut Risotto with Butternut Squash
Yield: 4 servings
Ingredients: 1 6 cups low-salt chicken broth; 1 1/4 cup cream Sherry; 1 1 tablespoon olive oil; 1 3 tablespoons butter, divided; 1 1 small white onion, finely chopped; 1 1/2 small butternut squash, peeled, seeded, cut into 1/4-inch pieces; 1 1 1/2 cups (10 ounces) arborio rice; 1 2 cups peeled roasted chestnuts, or jarred chestnuts, chopped; 1 1 teaspoon chopped fresh thyme; 1 1 teaspoon chopped fresh marjoram; 1 1/2 cup freshly grated Parmesan cheese; 1 2 tablespoons chopped fresh Italian parsley

From the kitchen of Carly

Creamy arborio rice studded with roasted chestnuts and butternut squash, finished with fresh thyme and marjoram. The sherry adds subtle depth while the chestnuts bring nutty richness to every spoonful. Comfort food that feels elegant on the plate.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

16 cups low-salt chicken broth
11/4 cup cream Sherry
11 tablespoon olive oil
13 tablespoons butter, divided
11 small white onion, finely chopped
11/2 small butternut squash, peeled, seeded, cut into 1/4-inch pieces
11 1/2 cups (10 ounces) arborio rice
12 cups peeled roasted chestnuts, or jarred chestnuts, chopped
11 teaspoon chopped fresh thyme
11 teaspoon chopped fresh marjoram
11/2 cup freshly grated Parmesan cheese
12 tablespoons chopped fresh Italian parsley

Instructions

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.