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Butternut Squash, Rosemary and Blue Cheese Risotto

Adapted from Bon Apetit Feb. 2005

7 cups Vegetable broth
3 Tbsp butter
1 1/4 cups finely chopped onion
1 2-lb butternut squash, peeled, halved, seeded, cut into 1/2- to 3/4-inch dice (about 3 cups)
2 tsp chopped fresh rosemary, divided
2 cups arborio rice (about 13 1/2 ounces)
1/2 cup dry white wine
4 cups (packed) baby spinach leaves (about 4 ounces)
1/2 cup whipping cream
1/2 cup freshly grated Parmesan cheese
1/3 cup crumbled blue cheese (about 1 1/2 ounces)


In a large sauce pan, bring 7 cups of broth to a boil. Cover pot and reduce heat to low.

Place butter in a large heavy pot and melt over medium heat. Add onion and sauté about 5 minutes or until softened. Add squash to pot along with 1 1/2 tsp rosemary. Saute squash for 4 minutes, stirring to coat with butter. Add rice in to pot and stir, cooking for two minutes. Poor in white wine and cook until liquid has evaporated, about one minute. Carefully poor the seven cups of simmering broth into the large heavy pot and bring to a boil. Reduce heat and simmer until rice is tender and risotto is creamy. Add broth as needed maintain consistency. Cook, stirring occasionally for 18 minutes. Carefully fold in spinach, cream and parmesan. Salt and pepper to taste.

Transfer risotto into a large serving bowl. Top with blue cheese and 1/2 teaspoon fresh rosemary.