Butternut Squash, Rosemary, and Blue Cheese Risotto

Ingredients for Butternut Squash, Rosemary, and Blue Cheese Risotto

• 1675ml (or more) low-salt chicken broth

• 3 cucharadas de mantequilla

• 275g finely chopped onion

• 450g butternut squash, peeled, halved, seeded, cut into 1/2- to 3/4-inch dice (about 450g )

• 2 teaspoons chopped fresh rosemary, divided

• 375g arborio rice (about 375g )

• 1/2 taza de vino blanco seco

• 4 cups (packed) baby spinach leaves (about 110g )

• 120ml de crema para batir

• 120ml freshly grated Parmesan cheese

• 40g crumbled blue cheese (about 45g )

Bring 1675ml 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 1 1/2 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 1675ml 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 60ml fuls 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 1/2 teaspoons rosemary and serve.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.