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!
Foto: RecipeGirl
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
Steps
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In a large saucepan, bring 7 cups of broth to a boil. Cover and reduce heat to low.
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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.
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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.
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Transfer the risotto to a large bowl. Sprinkle with blue cheese and the remaining ½ teaspoon of rosemary and serve.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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