BUTTERNUT SQUASH, ROSEMARY, AND BLUE CHEESE RISOTTO

Butternut Squash, Rosemary, and Blue Cheese Risotto image

Provided by spatchcock

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 11

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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 white wine
4 cups packed baby spinach leaves
1/2 cup whipping cream
1/2 freshly grated parmesan cheese
1/3 cup crumbled blue cheese

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.