Butternut Squash, Rosemary, And Blue Cheese Risotto Recipe

Name: Butternut Squash, Rosemary, And Blue Cheese Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 cups low sodium chicken broth; 3 tablespoons butter; 1 1/4 cups finely chopped onions; 1 (2 lb) 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 freshly grated parmesan cheese; 1/3 cup crumbled blue cheese

Servings: persons

7 cups low sodium chicken broth
3 tablespoons butter
1 1/4 cups finely chopped onions
1 (2 lb) 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 freshly grated parmesan cheese
1/3 cup crumbled blue cheese

1
Bring 7cups broth to boil in large saucepan.
2
Cover and reduce heat to low.
3
Melt butter in large heavy pot over medium heat.
4
Add onion and saute until tender, about 5 minutes Add squash and 11/2 teaspoons rosemary; saute 4 minutes to coat with butter.
5
Add rice and stir 2 minutes Add wine and simmer until evaporated, about 1 minute Add 7 cups hot broth, bring to boil.
6
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 minutes Stir in spinach, cream, and Parmesan cheese.
7
Transfer risotto to large bowl.
8
Sprinkle with blue cheese and remaining 1/2 teaspoon rosemary and serve.

1515

kcal

Calories

Fat

Carbs

146

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 7 cups low sodium chicken broth, 3 tablespoons butter, 1 1/4 cups finely chopped onions, 1 (2 lb) butternut squash, peeled, halved, seeded, cut into 1/2 inch dice, and more.

Yes, Butternut Squash, Rosemary, And Blue Cheese Risotto falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Butternut Squash, Rosemary, And Blue Cheese Risotto

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