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Chestnut Risotto with Butternut Squash
from the kitchen of Sharmagne Leland-St. John
6 cups low-sodium chicken broth
¼ cup cream Sherry
1 tablespoon olive oil
3 tablespoons butter, divided
1 small white onion, finely chopped
½ small butternut squash, peeled, seeded, cut into ½-inch pieces
1 ½ cups arborio rice
2 cups peeled roasted chestnuts, or jarred chestnuts, chopped
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh marjoram
½ cup freshly grated Parmesan cheese
2 tablespoons chopped fresh Italian parsley
Salt and pepper
In a medium saucepan bring the chicken broth and Sherry to a
boil over high heat. Reduce heat to low; cover and keep warm.
Meanwhile, heat the oil and 2 tablespoons butter in heavy large
saucepan over medium heat. Add onion and squash; cook until
onion is translucent, stirring often, approximately 10 minutes.
Add the rice; stir until rice is translucent at edges but still
opaque in center, Add 1 cup warm broth; simmer until almost
absorbed, stirring often, about 4 minutes. Add more broth, one
cup at a time, allowing each addition to be absorbed before
adding next. Stir constantly until rice is al dente, approximately
20 minutes. Stir in chestnuts, thyme and marjoram. Remove from
heat; stir in remaining 1 tablespoon butter, cheese and parsley.
Season risotto with salt and pepper to taste and serve.