This is pretty much the best risotto I've ever had.....and I love me some risotto!! The combination of butternut 
squash, spinach, rosemary and the cheeses hit your palette just right. I serve this risotto when I make my Rack Of Lamb with Muscadine Sauce. It would be a great side dish for just about anything, or even add some chopped cooked chicken and make it a meal in itself.
Many people shy away from making a risotto because there are some schools of thought that say you have to stand over a risotto and stir till your arm falls off. Not true!! What is great about this recipe is that the risotto achieves a creamy consistency without laborious stirring. Hallelujah!
squash, spinach, rosemary and the cheeses hit your palette just right. I serve this risotto when I make my Rack Of Lamb with Muscadine Sauce. It would be a great side dish for just about anything, or even add some chopped cooked chicken and make it a meal in itself.Many people shy away from making a risotto because there are some schools of thought that say you have to stand over a risotto and stir till your arm falls off. Not true!! What is great about this recipe is that the risotto achieves a creamy consistency without laborious stirring. Hallelujah!
Amount Measure Ingredient--Preparation Method
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7 cups (or more) chicken broth (use a good 'box' chicken stock)
3 tablespoons butter
1 1/4 cups finely chopped onion
1 2-pound butternut squash, peeled, halved, seeded, cut into 1/2 to 3/4-inch dice (about 3 cups)
2 teaspoons chopped fresh rosemary, divided
2 cups arborio rice (about 13 1/2 ounces)
1/2 cup dry white wine
4 cups (packed) baby spinach leaves (about 4 ounces)
1/2 cups freshly grated Parmesan cheese
1/3 cup crumbled blue cheese (about 1 1/2 ounces)
1. Bring 7 cups broth to boil in large saucepan. Cover and reduce heat to lowest to keep hot.
2. Melt butter in heavy large pot over medium heat. Add onion and sauté until tender, about 5 minutes.
3. Add squash and 1 1/2 teaspoons rosemary; sauté 4 minutes to coat with butter.
4. Add rice and stir 2 minutes. Add wine and simmer until evaporated, about 1 minute. Add 7 cups hot broth; bring to boil.
5. 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.
6. Stir in spinach, and Parmesan cheese. Season to taste with salt and pepper.
Transfer risotto to large bowl. Sprinkle with blue cheese and remaining 1/2 teaspoon rosemary and serve.
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For variation on a theme, use fresh asparagus and peas, adding them later in the process to keep them tender crisp.