Butternut Squash, Rosemary, and Blue Cheese Risotto

Recipe by spatchcock
READY IN: 1hr 10mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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