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