Butternut Squash, Rosemary, And Blue Cheese Risotto

Total Time: 1 hr 10 mins Preparation Time: 35 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 7 cups low sodium chicken broth
• 3 tablespoons butter
• 1 1/4 cups finely chopped onions
• 1 (2 lb) butternut squash, peeled, halved, seeded, cut into 1/2 inch dice
• 2 teaspoons chopped rosemary, divided
• 2 cups arborio rice
• 1/2 cup dry wine
• 4 cups packed baby spinach leaves
• 1/2 cup whipping cream
• 1/2 freshly grated parmesan cheese
• 1/3 cup crumbled blue cheese

Recipe

• 1 bring 7cups broth to boil in large saucepan.
• 2 cover and reduce heat to low.
• 3 melt butter in large heavy pot over medium heat.
• 4 add onion and sauté until tender, about 5 minutes add squash and 1½ teaspoons rosemary; sauté 4 minutes to coat with butter.
• 5 add rice and stir 2 minutes add wine and simmer until evaporated, about 1 minute add 7 cups hot broth, bring to boil.
• 6 reduce heat and simmer uncovered until rice is just tender and risotto is creamy and slightly soupy, adding more broth by ¼ cupfuls as needed to maintain consistency and stirring occasionally, about 18 minutes stir in spinach, cream, and parmesan cheese.
• 7 transfer risotto to large bowl.
• 8 sprinkle with blue cheese and remaining ½ teaspoon rosemary and serve.