Chestnut Risotto With Butternut Squash

Name: Chestnut Risotto With Butternut Squash
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 283 grams 1/2 cups arborio rice; 3 Tbsps butter, divided; 1 smalls butternut squash, peeled, seeded, cut into 1/4-inch pieces; 473 milliliters peeled roasted chestnuts*, or jarred chestnuts, chopped; 59 milliliters cream Sherry; 1 teaspoon chopped fresh marjoram; 1 teaspoon chopped fresh thyme; 1 liters low-salt chicken broth; 1 Tbsp olive oil; 118 milliliters freshly grated Parmesan cheese; 2 Tbsps chopped fresh Italian parsley; 1 small white onion, finely chopped

Chestnut Risotto With Butternut Squash might be just the Mediterranean recipe you are searching for. One portion of this dish contains about 12g of protein, 13g of fat, and a total of 448 calories. This gluten free recipe serves 6. It works well as a main course. From preparation to the plate, this recipe takes around 45 minutes. If you have low-salt chicken broth, olive oil, thyme, and a few other ingredients on hand, you can make it. To use up the arborio rice you could follow this main course with the Chocolate Rice Pudding as a dessert.