Name: Butternut Squash Risotto With Rosemary And Blue Cheese Recipe
Total time: 80 min
Yield: 4
Cuisine: American

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This creamy butternut squash risotto is made even more delicious with additions of fresh rosemary and blue cheese

How to make Butternut Squash Risotto With Rosemary And Blue Cheese Recipe

Recipe Girl

Crawler

American

<p>This creamy butternut squash risotto is made even more delicious with additions of fresh rosemary and blue cheese</p>

Low sodium chicken broth

Butter

Finely chopped onion

Butternut squash

Chopped fresh rosemary,  divided

Arborio rice

Dry white wine

Packed baby spinach leaves

Whipping cream

Freshly grated parmesan cheese

Crumbled blue cheese

In a large saucepan, bring 7 cups of broth to a boil. Cover and reduce heat to low.

step 1

Melt the butter in large, heavy pot over medium heat. Add the onion and saut until tender, about 5 minutes. Add the squash and 1 1/2 teaspoons rosemary; saut 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.

step 2

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.

step 3

Transfer the risotto to a large bowl. Sprinkle with blue cheese and the remaining 1/2 teaspoon of rosemary and serve.

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Butternut Squash Risotto with Rosemary and Blue Cheese Recipe

About Butternut Squash Risotto With Rosemary And Blue Cheese Recipe:

Ingredients for Butternut Squash Risotto with Rosemary and Blue Cheese Recipe

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