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.
Butternut Squash Risotto with Rosemary and 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.
🛒Ingredients needed:
- chicken broth
- butter
- onion
- butternut squash
- rosemary
- Arborio rice
- white wine
- baby spinach
- whipping cream
- Parmesan cheese
- blue cheese
✏️How to make Butternut Squash Risotto with Rosemary and Blue Cheese:
*The complete, printable recipe with all ingredients and instructions is at the end of this post.
- 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 1½ 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 ½ 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 ½ teaspoon of rosemary and serve.
➡️Recipe Tips:
- Arborio rice is important to use in risotto because it retains more of its natural starch content, adding to the creaminess of this dish.
- This isn’t the kind of rice dish you can put on the stove and walk away. You’ll need to be in the kitchen throughout the cooking time.
- If you’re not a fan of blue cheese, try something milder like feta or creamy Camembert.
✔️What to do with Butternut Squash Risotto with Rosemary and Blue Cheese:
- I see this as a special occasion or celebration meal. Even though it has no meat in it, the rich flavors make it extra special.
- Since it’s rich, go simple with sides. A beautiful green salad would be perfect.
- If you have leftovers, enjoy the for lunch within the next few days.
❤️Why I love this recipe:
- My husband is one of those who shrugs off simplistic dinners that don’t have meat as the focal point of the meal, but I’m happy to say that this risotto is an exception.
- I just love the blend of flavors in this risotto. Every bite is a treat!
- It’s an impressive dish. I’ve served it for guests who were wowed by it.
Butternut Squash Recipes!
Butternut Squash Risotto with Rosemary and Blue Cheese
This creamy Butternut Squash Risotto is made even more delicious with additions of fresh rosemary and blue cheese!
Ingredients
- 7 cups + low sodium chicken broth (can sub vegetable broth)
- 3 tablespoons butter
- 1¼ cups finely chopped onion
- 2 pounds butternut squash (peeled, halved, seeded and cut into ½-inch chunks)
- 2 teaspoons chopped fresh rosemary, divided
- 2 cups Arborio rice (risotto)
- ½ cup dry white wine
- 4 cups packed fresh baby spinach leaves
- ½ cup whipping cream
- ½ cup freshly grated Parmesan cheese
- ⅓ cup crumbled blue cheese
Instructions
- 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 1½ 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 ½ 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 ½ teaspoon of rosemary and serve.
Nutrition
Serving: 1serving, Calories: 849kcal, Carbohydrates: 118g, Protein: 26g, Fat: 29g, Saturated Fat: 17g, Cholesterol: 82mg, Sodium: 595mg, Potassium: 1557mg, Fiber: 8g, Sugar: 8g, Vitamin A: 27815IU, Vitamin C: 59.7mg, Calcium: 392mg, Iron: 7.8mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Just made this tonight! It was very tasty! The blue cheese added that extra kick. I will definitely add this to my regulars but I would eliminate the whipping cream. I don’t think it needs it with the richness of the parm. cheese and the blue cheese at the end! I added cod as my protein to this fabulous side – though this could be a meal in itself.
Sweet butternut squash goes so well with tangy blue cheese!
Your recipe shares the same flavor combo as my favorite appetizer at my favorite restaurant!!! Must make this asap, looks fantastic!
Oh Yum! This autumn in a bowl…great pics and definitely making me hungry!