Butternut Squash Risotto with Rosemary and Blue Cheese

Serves: 4 Save

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

Directions

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