7 cups + low-salt chicken broth (or vegetable broth)
3 Tbs butter
1¼ cups finely chopped onion
2 lbs butternut squash, peeled, halved, seeded, cut into ½-inch dice
2 tsp chopped fresh rosemary, divided
2 cups Arborio rice (risotto)
½ cup dry white wine
4 cups (packed) baby spinach leaves
½ cup whipping cream
½ cup freshly grated Parmesan cheese
1/3 cup crumbled blue cheese
1. Bring 7 cups of broth to boil in a large saucepan. Cover and reduce heat to low.
2. Melt butter in large, heavy pot over medium heat. Add onion and sauté until tender, about 5 minutes. Add squash and 1½ tsp. rosemary; sauté 4 minutes to coat with butter. Add rice and stir 2 minutes. Add wine and simmer until evaporated, about 1 minute. Add 3 cups of hot broth, bring to boil.
3. Reduce heat and simmer uncovered until rice is just tender and risotto is creamy and slightly soupy, adding more broth by 1/2 cupfuls as needed to maintain consistency and, stirring occasionally, about 18 minutes. Stir in spinach, cream and Parmesan cheese.
4. Transfer risotto to large bowl. Sprinkle with blue cheese and remaining ½ tsp. rosemary and serve.