Butternut Squash Risotto with Rosemary and Blue Cheese

This recipe for creamy Butternut Squash Risotto is made even more delicious with additions of chopped, fresh rosemary, fresh spinach and chunks of blue cheese.

Butternut Squash Risotto with Rosemary and Blue Cheese

There are hedges upon hedges of rosemary growing wildly in our backyard. It competes with thyme, lavender and mint growing nearby, but its scent almost always takes the lead in our hot, dry air. I’ve learned to love it and use it often in the kitchen. It’s wonderful in cookies, cakes and breads, but I use it most often in savory dishes. And my most recent use of this delicious herb was in this Butternut Squash Risotto.

🛒Ingredients needed:

• chicken broth
• butter
• onion
• butternut squash
• rosemary
• Arborio rice
• white wine
• baby spoinach
• whipping cream
• Parmesan cheese
• blue cheese

✏️How to make Butternut Squash Risotto with Rosemary and Blue Cheese:

*The complete, printable recipe with all ingredients and instructions is at the end of this post.

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.

➡️Recipe Tips:

• Arborio rice is important to use in risotto because it retains more of its natural starch content, adding to the creaminess of this dish.
• This isn’t the kind of rice dish you can put on the stove and walk away. You’ll need to be in the kitchen throughout the cooking time.
• If you’re not a fan of blue cheese, try something milder like feta or creamy Camembert.

✔️What to do with Butternut Squash Risotto with Rosemary and Blue Cheese:

• I see this as a special occasion or celebration meal. Even though it has no meat in it, the rich flavors make it extra special. 
• Since it’s rich, go simple with sides. A beautiful green salad would be perfect.
• If you have leftovers, enjoy the for lunch within the next few days.

❤️Why I love this recipe:

1. My husband is one of those who shrugs off simplistic dinners that don’t have meat as the focal point of the meal, but I’m happy to say that this risotto is an exception.
2. I just love the blend of flavors in this risotto. Every bite is a treat!
3. It’s an impressive dish. I’ve served it for guests who were wowed by it.

Butternut Squash Recipes!

• Roasted Butternut Squash with Sage 
• Kale Salad with Butternut Squash
• Butternut Squash Alfredo Sauce
• Maple Cinnamon Butternut Squash 
• Roasted Butternut Squash and Wild Rice Salad 

5 from 2 votes

Butternut Squash Risotto with Rosemary and Blue Cheese

By RecipeGirl.com (Bon Appetit Magazine)

This creamy Butternut Squash Risotto is made even more delicious with additions of fresh rosemary and blue cheese!

Prep: 35 minutes mins

Cook: 45 minutes mins

Total: 1 hour hr 20 minutes mins

Servings: 4 servings

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Ingredients

• ▢ 7 cups + low sodium chicken broth (can sub vegetable broth)
• ▢ 3 tablespoons butter
• ▢ 1¼ cups finely chopped onion
• ▢ 2 pounds butternut squash (peeled, halved, seeded and cut into ½-inch chunks)
• ▢ 2 teaspoons 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
• ▢ ⅓ cup crumbled blue cheese

Instructions 

• In a large saucepan, bring 7 cups of broth to a boil. Cover and reduce heat to low.
• 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.
• 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.
• Transfer the risotto to a large bowl. Sprinkle with blue cheese and the remaining ½ teaspoon of rosemary and serve.

Nutrition

Serving: 1serving, Calories: 849kcal, Carbohydrates: 118g, Protein: 26g, Fat: 29g, Saturated Fat: 17g, Cholesterol: 82mg, Sodium: 595mg, Potassium: 1557mg, Fiber: 8g, Sugar: 8g, Vitamin A: 27815IU, Vitamin C: 59.7mg, Calcium: 392mg, Iron: 7.8mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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