Butternut Squash, Rosemary, and Blue Cheese Risotto
A creamy, luxurious risotto featuring tender butternut squash, aromatic rosemary, and a combination of Parmesan and blue cheese. This comforting dish balances sweet squash with savory cheese and fresh spinach.
Ingredients
- •7 cups low-salt chicken broth
- •3 tablespoons butter
- •1¼ cups finely chopped onion
- •2 pounds butternut squash
- •2 teaspoons chopped fresh rosemary
- •2 cups arborio rice
- •½ cup dry white wine
- •4 cups baby spinach leaves
- •½ cup whipping cream
- •½ cup freshly grated Parmesan cheese
- •⅓ cup crumbled blue cheese
Cooking Instructions
- 1.
Bring 7 cups broth to boil in large saucepan. Cover and reduce heat to low.
5 min
- 2.
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.
30 min
- 3.
Transfer risotto to large bowl. Sprinkle with blue cheese and remaining 1/2 teaspoon rosemary and serve.
2 min