Butternut Squash Risotto with Rosemary and Blue Cheese Recipe

Ingredients For Butternut Squash Risotto with Rosemary and Blue Cheese Recipe

• 7 cup Low sodium chicken broth
• 3 tablespoon Butter
• 1.25 cup Finely chopped onion
• 2 pound Butternut squash
• 2 teaspoon Chopped fresh rosemary, divided
• 2 cup Arborio rice
• 0.5 cup Dry white wine
• 4 cup Packed baby spinach leaves
• 0.5 cup Whipping cream
• 0.5 cup Freshly grated parmesan cheese
• 0.33000000000000007 cup Crumbled blue cheese