Butternut Squash Risotto with Rosemary and Blue Cheese

Langkah-langkah

1. In a large saucepan, bring 7 cups of broth to a boil. Cover and reduce heat to low.
2. Melt the butter in large, heavy pot over medium heat. Add the onion and sauté until tender, about 5 minutes. Add the squash and 1½ teaspoons rosemary; sauté 4 minutes to coat with butter. Add the rice and stir for 2 minutes. Add the wine and simmer until evaporated, about 1 minute. Add 3 cups of hot broth, bring to boil.
3. Reduce heat and simmer uncovered until the rice is just tender and the risotto is creamy and slightly soupy, adding more broth by ½ cupfuls as needed to maintain consistency and, stirring occasionally, about 18 minutes. Stir in the spinach, cream and Parmesan cheese.
4. Transfer the risotto to a large bowl. Sprinkle with blue cheese and the remaining ½ teaspoon of rosemary and serve.