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Chestnut Risotto With Butternut Squash

Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

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

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