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Chestnut Risotto With Butternut Squash

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Chestnut Risotto With Butternut Squash

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
  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon chopped fresh marjoram
  • 1/2 cup freshly grated parmesan cheese
  • 2 tablespoons chopped fresh italian parsley
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