Butternut Squash, Rosemary and Blue Cheese Risotto

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Butternut Squash, Rosemary and Blue Cheese Risotto

Yield: 4 servings

Prep Time: 35 min

Cook Time: 45 min

Ingredients:

7 cups + low-salt chicken broth (use vegetable for vegetarian)
3 Tablespoons butter
1 1/4 cups finely chopped onion
2 pounds butternut squash, peeled, halved, seeded, cut into 1/2-inch dice
2 teaspoons chopped fresh rosemary, divided
2 cups Arborio rice (risotto)
1/2 cup dry white wine
4 cups (packed) baby spinach leaves
1/2 cup whipping cream
1/2 cup freshly grated Parmesan cheese
1/3 cup crumbled blue cheese

Directions:

1. Bring 7 cups of broth to boil in a large saucepan. Cover and reduce heat to low.

2. Melt butter in large, heavy 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 3 cups of hot broth, bring to boil.

3. Reduce heat and simmer uncovered until rice is just tender and risotto is creamy and slightly soupy, adding more broth by 1/2 cupfuls as needed to maintain consistency and, stirring occasionally, about 18 minutes. Stir in spinach, cream and Parmesan cheese.

4. Transfer risotto to large bowl. Sprinkle with blue cheese and remaining 1/2 teaspoon rosemary and serve.

Source: RecipeGirl.com (Adapted from Bon Appetit)

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5 Responses to “Butternut Squash, Rosemary and Blue Cheese Risotto”

  1. 1

    Donalyn — September 27, 2009 @ 8:38 AM

    I’ve been on the hunt for some squash risotto recipes – yours looks very fine!

  2. 2

    Janice — May 29, 2012 @ 5:38 AM

    What is the fat,carb,fiber & protein grams per serving?

  3. 3

    Lori Lange — May 29, 2012 @ 6:42 AM

    I don’t have nutritional info for this one, but you can use a recipe calculator like this one to figure out if you’d like: http://recipes.sparkpeople.com/recipe-calculator.asp

  4. 4

    Katie Ziola — May 30, 2012 @ 8:03 AM

    This recipe looks SO good! Is it a stand alone dish served with a salad, or one that is a side dish to some meat?
    Thanks for sharing!

  5. 5

    Lori Lange — June 1, 2012 @ 12:08 PM

    I serve this as a main dish alongside a big salad.