Best Butternut Squash Rosemary And Blue Cheese Risotto Recipes
BUTTERNUT SQUASH, ROSEMARY, AND BLUE CHEESE RISOTTO
From Bon Appetit. Served this with a side of roasted salmon. Absolutely divine. I used a bit more stock than called for near the end of cooking time, just to make it a little creamier.
Provided by spatchcock
Categories Short Grain Rice
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Bring 7cups broth to boil in large saucepan.
- Cover and reduce heat to low.
- Melt butter in large heavy pot over medium heat.
- Add onion and sauté until tender, about 5 minutes Add squash and 1½ teaspoons rosemary; sauté 4 minutes to coat with butter.
- Add rice and stir 2 minutes Add wine and simmer until evaporated, about 1 minute Add 7 cups hot broth, bring to boil.
- 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.
- Transfer risotto to large bowl.
- Sprinkle with blue cheese and remaining ½ teaspoon rosemary and serve.
BUTTERNUT SQUASH, ROSEMARY, AND BLUE CHEESE RISOTTO
Categories Cheese Pasta Rice Vegetable Blue Cheese Rosemary Butternut Squash Winter Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Bring 7 cups broth to boil in large saucepan. Cover and reduce heat to low.
- Melt butter in heavy large pot over medium heat. Add onion and sauté until tender, about 5 minutes. Add squash and 1 1/2 teaspoons rosemary; sauté 4 minutes to coat with butter. Add rice and stir 2 minutes. Add wine and simmer until evaporated, about 1 minute. Add 7 cups hot broth; bring to boil. Reduce heat and simmer uncovered until rice is just tender and risotto is creamy and slightly soupy, adding more broth by 1/4 cupfuls as needed to maintain consistency and stirring occasionally, about 18 minutes. Stir in spinach, cream, and Parmesan cheese. Season to taste with salt and pepper.
- Transfer risotto to large bowl. Sprinkle with blue cheese and remaining 1/2 teaspoon rosemary and serve.
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