Butternut Squash Risotto

Creamy, with rosemary and blue cheese.

This is comfort food deluxe. Perfect on a winter February day. All you need is this and a salad. Well, maybe some wine…Serves 4

Ingredients

• 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, diced into 1/2 inch pieces (about 3 cups)

• 1 tablespoon chopped fresh rosemary, divided

• 2 cups arborio rice

• 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

• ⅓ cup crumbled blue cheese

Instructions

Bring 7 cups broth to a simmer in a large saucepan. Cover and reduce heat to low.

Melt butter in heavy large pot over medium heat. Add onion and saute until tender, about 5 minutes. Add squash and most of the rosemary; saute 4 minutes to coat with butter. Add rice and stir 2 minutes. Add wine and simmer until evaporated, about 1 minute. Gradually add 7 cups hot broth. 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.

Transfer risotto to large bowl. Sprinkle with blue cheese and remaining rosemary, and serve.