4 servings
7 cups low-salt chicken broth
3 tbsp butter
11/4 cups finely chopped onion
1 2-pound butternut squash, peeled, halved, seeded, cut into ½ inch dice.
2 teaspoons chopped rosemary, divided
2 cups Arborio rice
½ cup dry white wine
4 cups (packed) baby spinach leaves
½ cup whipping cream
½ freshly grated Parmesan cheese
1/3 cup crumbled blue cheese
Bring 7cups broth to boil in large saucepan. Cover and reduce heat to low.
Melt butter in large heavy pot over medium heat. Add onion and sauté until tender, about 5 mins. Add squash and 1½ teaspoons rosemary; sauté 4 minutes to coat with butter. Add rice and stir 2 mins. Add wine and simmer until evaporated, about 1 min. Add 7 cups hot broth, bring to boil.
Reduce heat and simmer uncovered until rice is just tender and risotto is creamy and slightly soupy, adding more broth by ¼ cupfuls as needed to maintain consistency and stirring occasionally, about 18 mins. Stir in spinach, cream, and Parmesan cheese.
Transfer risotto to large bowl. Sprinkle with blue cheese and remaining ½ teaspoon rosemary and serve.
Source: Bon Appétit
Mmmm...butternut squash... (think Homer Simpson)
Excellent. I shall have to try this recipe. We must be two of the seven people in the world (it seems) that like squash. Thanks for the recipe!