Butternut Squash, Spinach, Rosemary, and Blue Cheese Risotto

Butternut Squash, Rosemary, and Blue Cheese Risotto

7 C (or more) low-salt chicken broth
2 C Arborio rice (~ 13½ oz)
3 Tbsp butter
½ C dry white wine
1¼ C finely chopped onion
4 C (packed) baby spinach leaves
1 2-lb butternut squash, peeled, halved, seeded, cut into ½- to ¾-inch dice
½ C whipping cream
½ C freshly grated Parmesan cheese
2 tsp chopped fresh rosemary, divided
⅓ C crumbled blue cheese (~ 1½ oz)

Bring 7 cups broth to boil in large saucepan. Cover and reduce heat to low.
Melt butter in heavy large pot over medium heat. Add onion and sauté until tender, about 5 minutes. Add squash and 1½ teaspoons rosemary; sauté 4 minutes to coat with butter. Add rice and stir 2 minutes. Add wine and simmer until evaporated, about 1 minute. 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 ¼ 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.

Transfer risotto to large bowl. Sprinkle with blue cheese and remaining ½ teaspoon rosemary and serve.

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This one comes from Brenda+Jordan
Hello - D-LISH
Thanks