Chestnut Risotto with Butternut Squash

INGREDIENTS

• 1/2 small butternut squash, peeled, seeded, cut into 1/4-inch pieces
• 1 1/2 cups (10 ounces) arborio rice
• 1 small white onion, finely chopped
• 1 teaspoon chopped fresh marjoram
• 2 tablespoons chopped fresh Italian parsley
• 3 tablespoons butter, divided
• 6 cups low-salt chicken broth
• 1 tablespoon olive oil
• 1 teaspoon chopped fresh thyme
• 1/4 cup cream Sherry
• 1/2 cup freshly grated Parmesan cheese
• 2 cups peeled roasted chestnuts, or jarred chestnuts, chopped