Butternut Squash, Rosemary, and Blue Cheese Risotto

Revisado por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 28 Ene 2026

Cumple con las directrices editoriales

Descargar
Descargar
El PDF del artículo ha sido descargado
Compartir
Compartir
Enlace del artículo copiado al portapapeles
Language
Language
Discusión
Ask Patient
Versión en audio
Agregar a fuentes preferidas en Google

This butternut squash, rosemary, and blue cheese risotto is a sophisticated take on a classic Italian favourite. The natural sweetness of the roasted squash pairs beautifully with the earthy fragrance of fresh rosemary, creating a deeply comforting and aromatic base. The addition of leafy baby spinach and a touch of cream ensures a luxurious texture that feels truly indulgent while remaining a wholesome, vegetable-led dish.

As a high-protein vegetarian option, this risotto is perfect for a nutritious midweek dinner or an impressive weekend lunch. The sharp, salty notes of the crumbled blue cheese provide a bold contrast to the creamy Parmesan rice, making it a satisfying choice for those seeking a meat-free meal with complex flavours. Serve it simply in warmed bowls for the ultimate autumn or winter comfort food.

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 )

How to make Butternut Squash, Rosemary, and Blue Cheese Risotto

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.