Chestnut Risotto with Butternut Squash |
|||||||||
| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| 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 |
| 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. |