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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This risotto is perfect for a cool winter night. Filled with butternut squash and spinach there are healthful benefits to this dish too. Ingredients:
1 medium onion chopped |
1 cup risotto rice |
3-4 cups low sodium chicken broth heated to a simmer |
1 cup white wine |
1 bag of fresh spinich |
1 medium size butternut squash chopped to 1in cubes |
1 cup crumbled blue cheese |
4 tbs olive oil |
3 tbs fresh chopped rosemary |
Directions:
1. heat olive oil in dutch oven or any other deep heavy duty pan
2. add onion and saute over med/high heat until onion begins to turn clear (about 2-3 min)
3. add cubed butternut squash and 1 tbs of rosemary and saute with onions for about 2 min.
4. add risotto rice and saute for another 2 min
5. add 1 cup of white wine and stir until wine is absorbed
6. add simmering broth, 1 cup at a time to rice mixture, stirring off and on until absorbed and rice is tender, about 20 min.
7. add spinach and remaining rosemary and gently fold into rice until just about wilted.
8. dish into bowls and top with crumbled blue cheese.
9. enjoy
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