A follow-up to Autumn Produce.
This is a hearty cold weather dish which I've adapted from a Bon AppÃ©tit recipe. The original list of ingredients included a half cup of heavy cream and butter. I've left out the cream as the end result seems plenty creamy on its own, and I've substituted olive oil for the butter. You can also use acorn squash instead of butternut.
This dish is terrific with a raddichio and pear salad and red wine. It's a heavy-hitter, though, so don't plan an elaborate dessert.
Butternut Squash, Rosemary, and Blue Cheese Risotto
serves 6 to 8
7 cups (or more) low-salt chicken broth
2 tablespoons olive oil
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 cup freshly grated Parmesan cheese
1/3 cup crumbled blue cheese (about 1 1/2 ounces)
Bring the chicken broth to boil in large saucepan. Cover and reduce the heat to low.
Heat the olive oil in a large heavy pot over medium heat. Add the onion and sautÃ© until tender, about 5 minutes. Add the squash and 1half of the rosemary; sautÃ© for about 4 minutes to coat with oil. Add the rice and stir to coat with oil-- about 2 minutes. Add the wine and simmer until it evaporates, about 1 minute. Add 1 cup hot broth and bring to a simmer, stirring until the broth is completely absorbed. Add the remaining remaining stock 1/2 cup at a time, allowing it to be absorbed before adding more and stirring frequently, until rice is tender and mixture is creamy,--about 25 minutes longer. Stir in spinach and Parmesan cheese. Season to taste with salt and pepper.
Transfer the risotto to a large bowl. Sprinkle with blue cheese and the rest of the rosemary and serve.
Makes 6 to 8 servings.