Butternut Squash Risotto with Rosemary and Blue Cheese
Ingredients (11)
- 7 cups + low sodium chicken broth
- 3 tablespoons butter
- 1 1/4 cups finely chopped onion
- 2 pounds butternut squash
- 2 teaspoons chopped fresh rosemary,
- 2 cups Arborio rice
- 1/2 cup dry white wine
- 4 cups packed baby spinach leaves
- 1/2 cup whipping cream
- 1/2 cup freshly grated Parmesan cheese
- 1/3 cup crumbled blue cheese
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