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Recipes

Chestnut Risotto with Butternut Squash

By Gordon HamersleyPhotography by Brian Leatart

3.5

(2)

Image may contain Plant Food Produce Vegetable Bean and Lentil

Recipe information

  • 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

Need to make a substitution?

Preparation

  1. Step 1

    Bring chicken broth and Sherry to boil in medium saucepan over high heat. Reduce heat to low; cover and keep warm.

    Step 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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