Butternut Squash, Rosemary, and Blue Cheese Risotto

Epicurious
11Ingredients
Calories
45Minutes

Ingredients

  • 7 cups low salt chicken broth (or more)
  • 3 tablespoons butter
  • 1 1/4 cups finely chopped onion
  • 2 pounds butternut squash (peeled, halved, seeded, cut into 1/2- to 3/4-inch dice, about 3 cups)
  • 2 teaspoons fresh rosemary (chopped, divided)
  • 2 cups arborio rice (about 13 1/2 ounces)
  • 1/2 cup dry white wine
  • 4 cups baby spinach leaves (packed, about 4 ounces)
  • 1/2 cup whipping cream
  • 1/2 cup grated parmesan cheese (freshly)
  • 1/3 cup crumbled blue cheese (about 1 1/2 ounces)
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