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SIDE
DISHES - RICE and POTATO
Butternut Squash, Rosemary, and
Blue Cheese Risotto
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Butternut
Squash, Rosemary,
and Blue Cheese Risotto |
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What a great
risotto!
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7
cups + |
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low-salt chicken broth |
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3
Tbs |
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butter |
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1¼
cups |
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finely chopped onion |
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2
lbs |
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butternut squash, peeled, halved,
seeded, cut into ½-inch dice |
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2
tsp |
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chopped fresh rosemary, divided |
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2
cups |
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Arborio rice |
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½
cup |
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dry
white wine |
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4
cups |
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(packed) baby spinach leaves |
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½
cup |
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whipping cream |
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½
cup |
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freshly grated Parmesan cheese |
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1/3
cup |
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crumbled blue cheese |
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1 |
Bring 7 cups
of broth to boil in a large saucepan. Cover and
reduce heat to low. |
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2 |
Melt butter
in large, heavy pot over medium heat. Add onion
and sauté until tender, about 5 minutes. Add
squash and 1½ tsp. 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 of hot broth, bring to boil. |
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3 |
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. |
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4 |
Transfer
risotto to large bowl. Sprinkle with blue cheese
and remaining ½ tsp. rosemary and serve. |
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Servings: 4 |
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Recipe Source |
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Bon Appetit |
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