Chestnut Risotto with Butternut Squash

Chestnut Risotto with Butternut Squash
Photo by Brian Leatart


  • 2 tablespoons Italian parsley
  • ¼ cup cream Sherry
  • 1 ½ cups arborio rice
  • 1 teaspoon fresh thyme
  • 1 teaspoon fresh marjoram
  • 1 tablespoon olive oil
  • 6 cups low-salt chicken broth
  • + 5 more ingredients
    • 2 cups peeled roasted chestnuts, or jarred chestnuts
    • 3 tablespoons butter
    • ½ small butternut squash
    • 1 small white onion
    • ½ cup freshly grated Parmesan cheese

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 ri...

View full recipe at Epicurious


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