Roasted Chestnut Risotto

Directions

In a saucepan, gently heat broth and keep warm. In a separate saucepan, heat olive oil and add onion and cook until getting soft. Add rice and stir around to coat with oil. After about a half a minute begin to add broth, one ladle-full at a time. Stir completely and then let simmer until that liquid is nearly absorbed. Continue adding broth by the ladle-full until rice is cooked. Stir in the chestnuts and thyme. Remove pan from heat and gently stir in parmesan cheese. Put a lid on and allow to rest a few minutes before serving.