Chestnut Risotto with Butternut Squash

Ingredients

• 10 ounces arborio rice 
• 3 tablespoons butter divided
• 0.5 small butternut squash peeled seeded cut into 1/4-inch pieces
• 2 cups roasted chestnuts jarred peeled chopped
• 0.3 cup cream sherry 
• 1 teaspoon marjoram fresh chopped
• 1 teaspoon thyme leaves fresh chopped
• 6 cups low-salt chicken broth 
• 1 tablespoon olive oil 
• 0.5 cup parmesan cheese freshly grated
• 2 tablespoons parsley fresh italian chopped
• 1 small onion white finely chopped

Equipment

• sauce pan

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.
3. Add onion and squash; cook until onion is translucent, stirring often, about 10 minutes.
4. Add rice; stir until rice is translucent at edges but still opaque in center, about 3 minutes.
5. Add 1 cup warm broth; simmer until almost absorbed, stirring often, about 4 minutes.
6. 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.
7. Remove from heat; stir in remaining 1 tablespoon butter, cheese, and parsley. Season risotto with salt and pepper and serve.