Yield: 4 servings
Prep Time: 35 min
Cook Time: 45 min
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
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)