The Recipe

Butternut Squash, Rosemary, and Blue Cheese Risotto

Name: Butternut Squash, Rosemary, and Blue Cheese Risotto
Prep time: 35 min
Cook time: 35 min
Total time: 1 h 10 min
Yield: 1 (909 g)
Ingredients: 7 cups low sodium chicken broth; 3 tablespoons butter; 1 1/4 cups finely chopped onions; 1 (2 lb) butternut squash, peeled, halved, seeded, cut into 1/2 inch dice; 2 teaspoons chopped rosemary, divided; 2 cups arborio rice; 1/2 cup dry white wine; 4 cups packed baby spinach leaves; 1/2 cup whipping cream; 1/2 freshly grated parmesan cheese; 1/3 cup crumbled blue cheese

COOK TIME : 35 minutesPREP TIME : 35 minutes

From Food.com

Butternut Squash, Rosemary, and Blue Cheese Risotto

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From Bon Appetit. Served this with a side of roasted salmon. Absolutely divine. I used a bit more stock than called for near the end of cooking time, just to make it a little creamier.

INGREDIENTS