Butternut Squash, Rosemary, and Blue Cheese Risotto |
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Prep Time: 35 Minutes Cook Time: 35 Minutes |
Ready In: 70 Minutes Servings: 4 |
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From Bon Appetit. Served this with a side of roasted salmon. Absolutely divine. I used a bit more stock than called for near the end of cooking time, just to make it a little creamier. 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 |
Directions:
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 sauté until tender, about 5 minutes Add squash and 11/2 teaspoons rosemary; sauté 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.
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