Chestnut Risotto with Butternut Squash

Ingredients for Chestnut Risotto with Butternut Squash

• 1450ml low-salt chicken broth

• 60ml 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

• 275g (275g) arborio rice

• 375g peeled roasted chestnuts, or jarred chestnuts, chopped

• 1 teaspoon chopped fresh thyme

• 1 teaspoon chopped fresh marjoram

• 60g freshly grated Parmesan cheese

• 2 tablespoons chopped fresh Italian parsley

How to make Chestnut Risotto with Butternut Squash

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 centre, about 3 minutes. Add 240ml warm broth; simmer until almost absorbed, stirring often, about 4 minutes. Add more broth, 240ml 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.