Butternut Squash Rosemary And Blue Cheese Risotto

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From bon appetit. Served this with a side of roasted salmon. Absolutely divine. I used a bit more stock than called for near the end of cooking time, just to make it a little creamier.

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Steps

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Bring 7cups broth to boil in large saucepan.

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Cover and reduce heat to low.

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Melt butter in large heavy pot over medium heat.

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Add onion and saut until tender , about 5 minutes add squash and 1 teaspoons rosemary.

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Saut 4 minutes to coat with butter.

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Add rice and stir 2 minutes add wine and simmer until evaporated , about 1 minute add 7 cups hot broth , bring to boil.

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Reduce heat and simmer uncovered until rice is just tender and risotto is creamy and slightly soupy , adding more broth by cupfuls as needed to maintain consistency and stirring occasionally , about 18 minutes stir in spinach , cream , and parmesan cheese.

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Transfer risotto to large bowl.

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Sprinkle with blue cheese and remaining teaspoon rosemary and serve.

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Ingredients

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low sodium chicken broth, butter, onions, butternut squash, rosemary, arborio rice, dry white wine, baby spinach leaves, whipping cream, parmesan cheese, blue cheese