Directions:
- Bring 7cups 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 minutes Add squash and 11/2 teaspoons rosemary; sauté 4 minutes to coat with butter.
- Add rice and stir 2 minutes Add wine and simmer until evaporated, about 1 minute 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 minutes Stir in spinach, cream, and Parmesan cheese.
- Transfer risotto to large bowl.
- Sprinkle with blue cheese and remaining 1/2 teaspoon rosemary and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 815.67 Kcal (3415 kJ) | ||
| Calories from fat | 197.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.91g | 34% | |
|---|---|---|---|
| Cholesterol | 47.9mg | 16% | |
| Sodium | 603.37mg | 25% | |
| Potassium | 2799.29mg | 60% | |
| Total Carbs | 119.16g | 40% | |
| Sugars | 4.67g | 19% | |
| Dietary Fiber | 11.3g | 45% | |
| Protein | 31.27g | 63% | |
| Vitamin C | 122.7mg | 205% | |
| Vitamin A | 1.2mg | 41% | |
| Iron | 11.4mg | 63% | |
| Calcium | 494.8mg | 49% | |
| Amount Per 100 g | |||
| Calories | 73.6 Kcal (308 kJ) | ||
| Calories from fat | 17.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.98g | 34% | |
|---|---|---|---|
| Cholesterol | 4.32mg | 16% | |
| Sodium | 54.45mg | 25% | |
| Potassium | 252.6mg | 60% | |
| Total Carbs | 10.75g | 40% | |
| Sugars | 0.42g | 19% | |
| Dietary Fiber | 1.02g | 45% | |
| Protein | 2.82g | 63% | |
| Vitamin C | 11.1mg | 205% | |
| Vitamin A | 0.1mg | 41% | |
| Iron | 1mg | 63% | |
| Calcium | 44.6mg | 49% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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