Chestnut Risotto with Butternut Squash Recipe

Name: Chestnut Risotto with Butternut Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 cups low-salt chicken broth; 1/4 cup 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; 1 1/2 cups (10 ounces) arborio rice; 2 cups peeled roasted chestnuts, or jarred chestnuts, chopped; 1 teaspoon chopped fresh thyme; 1 teaspoon chopped fresh marjoram; 1/2 cup freshly grated Parmesan cheese; 2 tablespoons chopped fresh Italian parsley

Servings: persons

6 cups low-salt chicken broth
1/4 cup 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
1 1/2 cups (10 ounces) arborio rice
2 cups peeled roasted chestnuts, or jarred chestnuts, chopped
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh marjoram
1/2 cup freshly grated Parmesan cheese
2 tablespoons chopped fresh Italian parsley

1
Bring chicken broth and Sherry to boil in medium saucepan over high heat.
2
Reduce heat to low; cover and keep warm.
3
Meanwhile, heat oil and 2 tablespoons butter in heavy large saucepan over medium heat.
4
Add onion and squash; cook until onion is translucent, stirring often, about 10 minutes.
5
Add rice; stir until rice is translucent at edges but still opaque in center, about 3 minutes.
6
Add 1 cup warm broth; simmer until almost absorbed, stirring often, about 4 minutes.
7
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.
8
Stir in chestnuts, thyme, and marjoram.
9
Remove from heat; stir in remaining 1 tablespoon butter, cheese, and parsley.
10
Season risotto with salt and pepper and serve.

1121

kcal

Calories

Fat

Carbs

122

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 6 cups low-salt chicken broth, 1/4 cup cream Sherry, 1 tablespoon olive oil, 3 tablespoons butter, divided, and more.

Yes, Chestnut Risotto with Butternut Squash falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chestnut Risotto with Butternut Squash

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions