Chestnut Risotto with Butternut Squash
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 first-course servings
- 1 tablespoon olive oil
- 1/2 cup freshly grated parmesan cheese
- 1 teaspoon chopped fresh thyme
- 1/4 cup cream sherry
- 2 tablespoons chopped fresh italian parsley
- 3 tablespoons butter, divided
- 1 small white onion, finely chopped
- 6 cups low-salt chicken broth
- Carbohydrate 71 g(24%)
- Cholesterol 22 mg(7%)
- Fat 13 g(20%)
- Fiber 5 g(18%)
- Protein 13 g(27%)
- Saturated Fat 6 g(31%)
- Sodium 206 mg(9%)
- Calories 456
Preparation 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.
Preparation 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.
