Chestnut Risotto with Butternut Squash
Source of Recipe
Bon Appetit Magazine--December 2004
Recipe Introduction
A touch of cream Sherry amplifies the sweetness of the nuts and the squash.
In a medium saucepan over high heat, bring to a boil
6 cups low-salt chicken broth
1/4 cup cream Sherry.
Reduce heat to low; cover and keep warm.
Meanwhile, in a heavy large saucepan over medium heat, heat
1 TBSP olive oil
2 TBSP butter
Add
1 sm. finely chopped white onion
1/2 sm. butternut squash, peeled, seeded, cut into 1/4 in. pieces.
Cook until onion is translucent, stirring often, about 10 minutes. Add
1 1/2 c. arborio rice (recommended by magazine. I used regular--not quick cooking--rice and it turned out fine.)
Stir until rice is translucent at edges but still opaque in the center, about 3 minutes. Add
1 cup warm broth.
Simmer until almost absorbed, stirring often, about 4 minutes. Add the rest of the broth 1 cup at a time, allowing each addition to be absorbed before adding next until rice is just tender (I used all my broth), stirring frequently, about 25 minutes total. Stir in
2 cups jarred chestnuts, chopped
1 tsp. chopped fresh thyme
1 tsp. chopped fresh marjoram.
Remove from heat; stir in
1 TBSP butter
1/2 cup freshly grated Parmesan cheese
2 TBSP chopped fresh Italian parsley.
Season risotto with salt and pepper and serve.
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