This recipe for creamy Butternut Squash Risotto is made even more delicious with additions of chopped, fresh rosemary, fresh spinach and chunks of blue cheese.
There are hedges upon hedges of rosemary growing wildly in our backyard. It competes with thyme, lavender and mint growing nearby, but its scent almost always takes the lead in our hot, dry air. I’ve learned to love it and use it often in the kitchen. It’s wonderful in cookies, cakes and breads, but I use it most often in savory dishes. And my most recent use of this delicious herb was in this Butternut Squash Risotto.
My husband is one of those who shrugs off simplistic dinners that don’t have meat as the focal point of the dinner. I sometimes just serve up soup or a hearty salad, and then I get that look… that question from my darling dear… “Okay… but what’s the main course?” My explanation quite often centers around the fact that what I’m serving is perfectly filling and appropriate for dinner. But I know I’m wrong when I hear rummaging in the pantry not long after dinner is over.
This was not one of those nights. The dish pictured here was perfectly filling… full of butternut squash and spinach mixed into a very creamy risotto and topped with a sprinkle of blue cheese and rosemary. This Butternut Squash Risotto recipe was a very big hit in our house.
There was no rummaging in the pantry on this night. In fact, my husband raved and even saved some of his risotto for a next-day lunch. I loved it too- a nice recipe for fall. (And it’s a perfect way to utilize some of that much-loved herb that is taking over our backyard).
How do you make Butternut Squash Risotto?
Have you ever made risotto? Its a process. If cooked properly, the rice turns this Butternut Squash Risotto into a wonderful, creamy dish. It’s simmered in broth for some time, with a good deal of stirring along the way. More broth added, and more stirring, as needed, a little wine added, and more stirring… until the rice is tender and the risotto is creamy and slightly soupy. It takes some time for Arborio rice to soak up the liquids nicely. The wait is totally worth it!
If you’re looking for more recipes using butternut squash, you might also enjoy my Roasted Butternut Squash with Sage or this Kale Salad with Butternut Squash. Butternut Squash Alfredo Sauce, Maple Cinnamon Butternut Squash and Roasted Butternut Squash and Wild Rice Salad are all great recipes that have butternut squash as a star ingredient.
Butternut Squash Risotto with Rosemary and Blue Cheese
- 7 cups + low sodium chicken broth (can sub vegetable broth)
- 3 tablespoons butter
- 1 1/4 cups finely chopped onion
- 2 pounds butternut squash (peeled, halved, seeded and cut into 1/2-inch chunks)
- 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
- In a large saucepan, bring 7 cups of broth to a boil. Cover and reduce heat to low.
- Melt the butter in large, heavy pot over medium heat. Add the onion and sauté until tender, about 5 minutes. Add the squash and 1 1/2 teaspoons rosemary; sauté 4 minutes to coat with butter. Add the rice and stir for 2 minutes. Add the wine and simmer until evaporated, about 1 minute. Add 3 cups of hot broth, bring to boil.
- Reduce heat and simmer uncovered until the rice is just tender and the 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 the spinach, cream and Parmesan cheese.
- Transfer the risotto to a large bowl. Sprinkle with blue cheese and the remaining 1/2 teaspoon of rosemary and serve.