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

The recipe Chestnut Risotto with Butternut Squash is ready in around 45 minutes and is definitely an amazing gluten free option for lovers of Mediterranean food. For $2.28 per serving, you get a main course that serves 6. One portion of this dish contains roughly 13g of protein, 13g of fat, and a total of 448 calories. A mixture of arborio rice, low-salt chicken broth, butternut squash, and a handful of other ingredients are all it takes to make this recipe so scrumptious.

Instructions

Bring chicken broth and Sherry to boil in medium saucepan over high heat. Reduce heat to low; cover and keep warm.

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Chicken Broth

Sherry

Equipment you will use

Sauce Pan

Meanwhile, heat oil and 2 tablespoons butter in heavy large saucepan over medium heat.

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Butter

Cooking Oil

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Sauce Pan

Add onion and squash; cook until onion is translucent, stirring often, about 10 minutes.

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Squash

Onion

Add rice; stir until rice is translucent at edges but still opaque in center, about 3 minutes.

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Rice

Add 1 cup warm broth; simmer until almost absorbed, stirring often, about 4 minutes.

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Broth

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.

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Chestnuts