Name: Chestnut Risotto with Butternut Squash
Yield: 6 first-course
Ingredients: 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 ounces) arborio rice; 2 cups peeled roasted chestnuts*, or jarred chestnuts, chopped; 1 teaspoon chopped fresh thyme; 1 teaspoon chopped fresh marjoram; 1/2 cup freshly grated Parmesan cheese; 2 tablespoons chopped fresh Italian parsley

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