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