Butternut Squash, Rosemary, and Blue Cheese Risotto

Ingredients for Butternut Squash, Rosemary, and Blue Cheese Risotto

• 1675ml (or more) low-salt chicken broth

• 3 tablespoons butter

• 275g finely chopped onion

• 450g butternut squash, peeled, halved, seeded, cut into 1/2- to 3/4-inch dice (about 725ml )

• 2 teaspoons chopped fresh rosemary, divided

• 375g arborio rice (about 375g )

• 1/2 cup dry white wine

• 4 cups (packed) baby spinach leaves (about 110g )

• 120ml whipping cream

• 120ml freshly grated Parmesan cheese

• 40g crumbled blue cheese (about 45g )

How to make Butternut Squash, Rosemary, and Blue Cheese Risotto

Bring 1675ml broth to boil in large saucepan. Cover and reduce heat to low.

Melt butter in heavy large pot over medium heat. Add onion and sauté until tender, about 5 minutes. Add squash and 1 1/2 teaspoons rosemary; sauté 4 minutes to coat with butter. Add rice and stir 2 minutes. Add wine and simmer until evaporated, about 1 minute. Add 1675ml 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 60ml fuls as needed to maintain consistency and stirring occasionally, about 18 minutes. Stir in spinach, cream, and Parmesan cheese. Season to taste with salt and pepper.

Transfer risotto to large bowl. Sprinkle with blue cheese and remaining 1/2 teaspoons rosemary and serve.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.