7 cups low-salt chicken broth
3 tbsp butter
1 1/4 cups finely chopped onion
1 2-pound butternut squash, peeled, halved, seeded, cut into 1/2 inch dice.
2 teaspoons chopped rosemary, divided
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
Bring 7 cups broth to boil in large saucepan. Cover and reduce heat to low.
Melt butter in large heavy pot over medium heat. Add onion and sauté until tender, about 5 min. Add squash and 1 1/2 teaspoons rosemary; sauté 4 minutes to coat with butter. Add rice and stir 2 min. Add wine and simmer until evaporated, about 1 min. Add 7 cups hot broth, bring to boil.
Reduce heat and simmer uncovered until rice is just tender and risotto is creamy and slightly soupy, adding more broth by 1/4 cupfuls as needed to maintain consistency and stirring occasionally, about 18 min. Stir in spinach, cream, and Parmesan cheese.
Transfer risotto to large bowl. Sprinkle with blue cheese and remaining 1/2 teaspoon rosemary and serve.
Source of recipe: Bon Appetit magazine