Butternut Squash, Rosemary, and Blue Cheese Risotto

Name: Butternut Squash, Rosemary, and Blue Cheese Risotto
Total time: 45 min
Yield: 4
Ingredients: 7 cups low salt chicken broth or more; 3 tablespoons butter; 1 1/4 cups finely chopped onion; 2 pounds butternut squash peeled, halved, seeded, cut into 1/2- to 3/4-inch dice, about 3 cups; 2 teaspoons fresh rosemary chopped, divided; 2 cups arborio rice about 13 1/2 ounces; 1/2 cup dry white wine; 4 cups baby spinach leaves packed, about 4 ounces; 1/2 cup whipping cream; 1/2 cup grated Parmesan cheese freshly; 1/3 cup crumbled blue cheese about 1 1/2 ounces

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11Ingredients

45Minutes

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Ingredients

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4 SERVINGS

7 cups low salt chicken broth (or more)

3 Tbsp. butter

1 1/4 cups finely chopped onion

2 lb. butternut squash (peeled, halved, seeded, cut into 1/2- to 3/4-inch dice, about 3 cups)

2 tsp. fresh rosemary (chopped, divided)

2 cups arborio rice (about 13 1/2 ounces)

1/2 cup dry white wine

4 cups baby spinach leaves (packed, about 4 ounces)

1/2 cup whipping cream

1/2 cup grated Parmesan cheese (freshly)

1/3 cup crumbled blue cheese (about 1 1/2 ounces)

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Butternut Squash, Rosemary, and Blue Cheese Risotto

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