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    You are in: Home / Recipes / Butternut Squash, Rosemary, and Blue Cheese Risotto Recipe
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    Butternut Squash, Rosemary, and Blue Cheese Risotto

    Butternut Squash, Rosemary, and Blue Cheese Risotto. Photo by Z-cook

    1/1 Photo of Butternut Squash, Rosemary, and Blue Cheese Risotto

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    35 mins

    35 mins

    spatchcock's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Bring 7cups broth to boil in large saucepan.
    2. 2
      Cover and reduce heat to low.
    3. 3
      Melt butter in large heavy pot over medium heat.
    4. 4
      Add onion and sauté until tender, about 5 minutes Add squash and 1½ teaspoons rosemary; sauté 4 minutes to coat with butter.
    5. 5
      Add rice and stir 2 minutes Add wine and simmer until evaporated, about 1 minute Add 7 cups hot broth, bring to boil.
    6. 6
      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.
    7. 7
      Transfer risotto to large bowl.
    8. 8
      Sprinkle with blue cheese and remaining ½ teaspoon rosemary and serve.

    Ratings & Reviews:

    • on October 12, 2013

      55

      Loved this! I have always wanted to make butternut squash risotto but expected that the squash would get "mushy" during the cooking process. That was not the case at all and the flavors of the rosemary and cheeses blended perfectly. I made half the recipe since there are only two of us here and it was plenty as a side with our pork tenderloin. In fact, I used the leftovers for soup! Added cooked cut up chicken, more chicken broth, more rosemary, more parmesan, more spinach and a can of canneloni (sp?) beans. It was wonderful a second time too!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 28, 2005

      55

      This recipe really has the "Mmmmmmm" factor for me. I loved the sweetness of the squash with the sharpness of the cheese. It's a 5 star recipe for me, but DH gaves it 4. Mind you, baring in mind the fact that he doesn't really like blue cheese, this just goes to prove what a great recipe this is! All things being equal (plus the fact that I do most of the cooking and post the reviews) I have made an executive decision and hearby award 5 stars. PS: the recipe is easy to follow, easy to make and the quantities are just right (although I expect my hand may have 'accidentally slipped' when it came to adding the wine and cheese!).

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Butternut Squash, Rosemary, and Blue Cheese Risotto

    Serving Size: 1 (909 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 797.7
     
    Calories from Fat 236
    29%
    Total Fat 26.3 g
    40%
    Saturated Fat 15.4 g
    77%
    Cholesterol 72.0 mg
    24%
    Sodium 407.4 mg
    16%
    Total Carbohydrate 118.4 g
    39%
    Dietary Fiber 8.9 g
    35%
    Sugars 8.1 g
    32%
    Protein 21.7 g
    43%

    The following items or measurements are not included:

    parmesan cheese

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