Ingredients
6
cups low-salt chicken broth
1
small white onion, finely chopped
1/2
small butternut squash, peeled, seeded, cut into 1/4-inch pieces
1
1/2 cups (10 ounces) arborio rice
2
cups peeled roasted chestnuts, or jarred chestnuts, chopped
1
tsp chopped fresh thyme
1
tsp chopped fresh marjoram
1/2
cup freshly grated Parmesan cheese
2
tbsp chopped fresh Italian parsley
Directions
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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