Butternut Squash, Rosemary, and Blue Cheese Risotto

Name: Butternut Squash, Rosemary, and Blue Cheese Risotto
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 383 grams cups arborio rice (about; 43 grams 1/3 cup crumbled blue cheese (about; 3 Tbsps butter; 907 grams butternut squash, peeled, halved, seeded, cut into 1/2- to 3/4-inch dice (about 3 cups); 118 milliliters dry white wine; 2 teaspoons chopped fresh rosemary, divided; 2 liters (or more) low-salt chicken broth; 296 milliliters finely chopped onion; 118 milliliters freshly grated Parmesan cheese; 118 milliliters whipping cream

You can never have too many main course recipes, so give Butternut Squash, Rosemary, and Blue Cheese Risotto a try. This recipe makes 4 servings with 820 calories, 25g of protein, and 29g of fat each. This recipe covers 36% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 45 minutes. Head to the store and pick up rosemary, low-salt chicken broth, butter, and a few other things to make it today. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert. It is a good option if you're following a gluten free diet. This recipe is typical of Mediterranean cuisine.

Instructions

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

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Broth

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Sauce Pan

Melt butter in heavy large pot over medium heat.

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Butter

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Pot

Add onion and sauté until tender, about 5 minutes.

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Onion

Add squash and 1 1/2 teaspoons rosemary; sauté 4 minutes to coat with butter.

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Rosemary

Butter

Squash

Add rice and stir 2 minutes.

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Rice

Add wine and simmer until evaporated, about 1 minute.

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Wine

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.

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Parmesan

Salt And Pepper

Spinach

Broth

Cream

Rice

Transfer risotto to large bowl.

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Bowl

Sprinkle with blue cheese and remaining 1/2 teaspoon rosemary and serve.

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Blue Cheese

Rosemary

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Sauce Pan

Pot

Bowl

Ingredients

Servings:

383grams

cups arborio rice (about 43grams

1/3 cup crumbled blue cheese (about 3Tbsps

butter 907grams

butternut squash, peeled, halved, seeded, cut into 1/2- to 3/4-inch dice (about 3 cups)118milliliters

dry white wine 2teaspoons

chopped fresh rosemary, divided 2liters

(or more) low-salt chicken broth 296milliliters

finely chopped onion 118milliliters

freshly grated Parmesan cheese 118milliliters

whipping cream

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian can be paired with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Tenuta di Nozzole La Forra Chianti Classico Riserva with a 4.3 out of 5 star rating seems like a good match. It costs about 34 dollars per bottle.