Butternut Squash, Rosemary, and Blue Cheese Risotto

Butternut Squash, Rosemary, and Blue Cheese Risotto
Photo by Brian Leatart

Ingredients

  • ½ cup freshly grated Parmesan cheese
  • 1 ¼ cups onion
  • 1/3 cup crumbled blue cheese
  • 1 2-pound butternut squash
  • 2 teaspoons fresh rosemary
  • 2 cups arborio rice
  • 3 tablespoons butter
  • + 4 more ingredients
    • 4 cups baby spinach leaves
    • ½ cup whipping cream
    • 7 cups low-salt chicken broth
    • ½ cup dry white wine

Bring 7 cups 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 s...

View full recipe at Epicurious

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