* 7 cups (or more) low-salt chicken broth<\/p>\n
* 3 tablespoons butter
\n * 1 1\/4 cups finely chopped onion
\n * 1 2-pound butternut squash, peeled, halved, seeded, cut into 1\/2- to 3\/4-inch dice (about 3 cups)
\n * 2 teaspoons chopped fresh rosemary, divided
\n * 2 cups arborio rice (about 13 1\/2 ounces)
\n * 1\/2 cup dry white wine
\n * 4 cups (packed) baby spinach leaves (about 4 ounces)
\n * 1\/2 cup whipping cream
\n * 1\/2 cup freshly grated Parmesan cheese<\/p>\n
* 1\/3 cup crumbled blue cheese (about 1 1\/2 ounces)<\/p>\n
Preparation<\/p>\n
Bring 7 cups broth to boil in large saucepan. Cover and reduce heat to low.<\/p>\n
Melt butter in heavy large pot over medium heat. Add onion and saut\u00e9 until tender, about 5 minutes. Add squash and 1 1\/2 teaspoons rosemary; saut\u00e9 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. Season to taste with salt and pepper.<\/p>\n
Transfer risotto to large bowl. Sprinkle with blue cheese and remaining 1\/2 teaspoon rosemary and serve.<\/p>\n","protected":false},"excerpt":{"rendered":"
* 7 cups (or more) low-salt chicken broth * 3 tablespoons butter * 1 1\/4 cups finely chopped onion * 1 2-pound butternut squash, peeled, halved, seeded, cut into 1\/2- to 3\/4-inch dice (about 3 cups) * 2 teaspoons chopped fresh rosemary, divided * 2 cups arborio rice (about 13 1\/2 ounces) * 1\/2 cup … <\/p>\n