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Butternut Squash Risotto with Rosemary and Blue Cheese
RECIPE GIRL11Ingredients
80Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 7 cups low sodium chicken broth (can sub vegetable broth)
- 3 Tbsp. butter
- 1 1/4 cups finely chopped onion
- 2 lb. butternut squash (peeled, halved, seeded and cut into 1/2-inch chunks)
- 2 tsp. fresh rosemary (chopped, divided)
- 2 cups arborio rice (risotto)
- 1/2 cup dry white wine
- 4 cups baby spinach leaves (packed)
- 1/2 cup whipping cream
- 1/2 cup grated Parmesan cheese (freshly)
- 1/3 cup crumbled blue cheese
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