Chestnut Risotto with Butternut Squash
A luxurious Italian risotto featuring tender arborio rice, roasted chestnuts, and butternut squash, enriched with Sherry and Parmesan cheese. This creamy, seasonal dish combines the sweetness of butternut squash with the earthy flavors of chestnuts and fresh herbs.
Ingredients
- •6 cups low-salt chicken broth
- •¼ cup cream Sherry
- •1 tablespoon olive oil
- •3 tablespoons butter
- •1 small white onion
- •½ small butternut squash
- •1½ cups arborio rice
- •2 cups peeled roasted chestnuts
- •1 teaspoon fresh thyme
- •1 teaspoon fresh marjoram
- •½ cup Parmesan cheese
- •2 tablespoons Italian parsley
Cooking Instructions
- 1.
Bring chicken broth and Sherry to boil in medium saucepan over high heat. Reduce heat to low; cover and keep warm.
5 min
- 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.
45 min
