chestnut risotto with butternut squash

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Servs: 6  

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Ingredients [?] Change Serving Size Update Reset Add all ingredients to Shopping List All Ingredients added to shopping list!

•   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, cut into 1/4-inch pieces
  1 1/2 cups (10 ou 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, cut into 1/4-inch pieces
  1 1/2 cups (10 ou

Instructions

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

2. 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.

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