Butternut Squash, Rosemary, and Blue Cheese Risotto

Makes 4 servings

sarah

ingredients

7 cups or more of low-salt chicken broth
3 tablespoons butter
1 1/4 cups finely chopped onion
1 2 lb. butternut squash, peeled, halved, seeded, cut into 1/2-3/4 inch dice (about 3 cups)
2 teaspoons chopped fresh rosemary, divided
2 cups arborio rice (about 13 1/2 oz)
1/2 cup dry white wine
4 cups (packed) baby spinach leaves (about 4 oz)
1/2 cup whipping cream
1/2 cup freshly grated Parmesan cheese
1/3 cup crumbled blue cheese (about 1 1/2 oz)

1
Bring 7 cups broth to boil in large saucepan. Cover and reduce heat to low.
2
Melt butter in heavy large pot over medium heat. Add onion and saute until tender, about 5 minutes. Add squash and 1 1/2 teaspoons rosemary; saute 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.
3
Transfer risotto to large bowl. Sprinkle with blue cheese and remaining 1/2 teaspoon rosemary and serve.

Source: Epicurious