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Butternut Squash, Sage & Blue Cheese Risotto (Recipe)

Butternut Squash, Sage & Blue Cheese Risotto (Recipe)

 

If you’re a big blue cheese lover, serve this with additional crumbled cheese. Or, add more to the recipe, in 1/4 cup increments, until you reach your desired flavor.

Butternut Squash, Blue Cheese & Rosemary Risotto

Ingredients:

  • 7 Cups+ low-sodium vegetable broth
  • 3 Tablespoons unsalted butter
  • 1 1/4 Cups finely chopped onion
  • 1 2 Pound butternut squash, peeled, halved, seeded & cut into 1/2 inch pieces
  • 2 Teaspoons chopped fresh sage or rosemary, divided
  • 2 Cups arborio rice
  • 1/2 Cup dry white wine
  • 4 Cups packed baby spinach
  • 1/2 Cup freshly grated parmesan or pecorino romano cheese
  • Coarse salt and freshly ground pepper
  • 1/3 Cup crumbled blue cheese

Instructions:
1. In a large saucepan over high heat, bring broth to a boil, then cover, and simmer over low heat.
2. In a large pot, melt butter over medium heat. Stir in onions and cook until tender. Stir in squash and 1 1/2 teaspoons sage or rosemary. Cook for about 4 minutes, coating squash well with butter. Stir in rice, and stir for another 2 minutes. Stir in wine, simmering and stirring until evaporated, 1-2 mintutes. Carefully pour in 1 cup of broth. Stir constantly until the broth is absorbed, and add another cup of broth. Repeat until the risotto is creamy and just a little soupy, and the rice is tender. If needed, add more broth to reach desired consistency. Remove from heat, add spinach, and parmesan cheese, and stir to combine. Season with salt and pepper to taste.
Transfer to serving bowl. Add blue cheese and remaining 1/2 teaspoon rosemary, stir to combine, and serve piping hot.

Recipe Adapted From: Epicurious.

Related:
Fresh Herb Soup
Mashed Sweet Potatoes with Sage Butter Sauce
How to Dry Fresh Herbs

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Katie Waldeck

Katie is a freelance writer focused on pets, food and women’s issues. A Chicago native and longtime resident of the Pacific Northwest, Katie now lives in Oakland, California.

42 comments

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8:29PM PST on Dec 25, 2013

ty

12:49AM PDT on Oct 26, 2013

Sounds delectable - and rice is interchangeable with barley, quinoa, etc.

Nutritionally, it is important that we eat large amounts of fibre each day. With this in mind, as long as you clean the skin of your squash, it best to cook and eat in with the skin included.

11:28PM PDT on Oct 17, 2013

Sounds fabulous--i'll be making it Vegan style!

10:38AM PDT on Oct 15, 2013

Sharon, you are very welcome. The difference is really night and day. Hope it helps. :)

10:28AM PDT on Oct 15, 2013

Cali W. Thanks for the tip about peeling butternut squash! I can't tell you how many of those things I have struggled with over the years!

4:42AM PDT on Oct 13, 2013

Looks so good! Thank you for the recipe!)

8:47PM PDT on Oct 12, 2013

TY

3:09PM PDT on Oct 12, 2013

Thanks for sharing. I don't eat dairy, but always love good inspiration. I may have to create a vegan alternative with that large butternut squash sitting in the kitchen.

Quick tip: To make the squash easier to peel, place it whole in a large pot of boiling water, reduce the temp and simmer for five minutes. Then, rinse it with cold water until it's cool enough to handle comfortably. Once the outer skin is softened, peeling the squash becomes very easy.

9:45AM PDT on Oct 12, 2013

Thanks for the recipe - looks and sounds yummy

11:54PM PDT on Oct 11, 2013

YUMMMM... thanks for this recipe.....will try it.

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