Butternut Squash, Rosemary, and Blue Cheese Risotto

(125) Course Main Dishes

Ingredients in this Recipe

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)
1/2 cup dry white wine
1/2 cup freshly grated Parmesan cheese
1/2 cup whipping cream
1/3 cup crumbled blue cheese (about 1 1/2 ounces)
2 cups arborio rice (about 13 1/2 ounces)
2 teaspoons chopped fresh rosemary, divided
3 tablespoons butter
4 cups (packed) baby spinach leaves (about 4 ounces)
7 cups (or more) low salt chicken broth