Chestnut Risotto With Butternut Squash

Recipe Ingredients

6 cups	1422ml	Low-salt chicken broth
1/4 cup	59ml	Cream Sherry
1 tablespoon	15ml	Olive oil
3 tablespoons	45ml	Butter - divided
1 tablespoon	15ml	White onion - finely chopped (small)
1/2 tablespoon	7.5ml	Butternut squash - peeled, seeded, (small)
		And cut into 1/4" pieces
1 1/2 cups	240g / 8.5oz	Arborio rice - (10 oz)
2 cups	292g / 10oz	Peeled roasted chestnuts - chopped
		= (or jarred chestnuts)
1 teaspoon	5ml	Chopped fresh thyme
1 teaspoon	5ml	Chopped fresh marjoram
1/2 cup	73g / 2.6oz	Freshly-grated Parmesan cheese
2 tablespoons	30ml	Chopped fresh Italian parsley

Recipe 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.

This recipe yields 6 first-course servings.

Source:
Bon Appetit, December 2004

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