Butternut Squash, Rosemary and Blue Cheese Risotto
It’s the season of comfort food. A warm risotto, with fresh veggies and lots of cheese does just the thing to comfort. This recipe comes from Epicurious, a place we find lots of long time favorite recipes. We don’t alter it at all, as we find the recipe perfect as it is.
Part of what makes this dish fairly quick to make is that the butternut squash is cut into small cubes. They are sauteed then cooked in the risotto broth. Much faster than roasting the whole butternut squash first.
Start by peeling the squash. Then remove the center with the seeds before cutting into cubes.
Finely chop the shallots.
After chopping the shallots, chop the fresh rosemary finely. Save a little extra for a garnish.
Prep the station before cooking. The rest of this goes fairly fast and the risotto does need looking after. Bring the stock to a slight boil then cover and simmer slowly.
Cook the shallots in the butter until soft.
Time to cook the butternut squash.
Sauté for a few minutes. Be sure to stir frequently to ensure all the butternut cubes cook evenly. Add the rosemary. Next, add the wine and deglaze the pan a bit.
Just after adding the wine, it’s time add the rice. Like with all risotto recipes, use only Arborio rice. Stir the rice in the wine until the wine is all absorbed.
Time to add the broth.
Add the hot broth a cup at a time, stirring between each addition. This is a little different than the original recipe, but in our experience, it helps blend and get all the liquid to absorb better during the simmering.
Let it cook uncovered about 18 minutes. Check and stir frequently. Add additional broth if the risotto appears to be drying out.
Last bit of broth added. See how the risotto rice is now plumbed up and most of the broth absorbed.
Give the rice a taste. It should be plump but soft in texture. If not, add a bit of broth and cook a few minutes more.
Once the rice is fully cooked add the spinach. Stir in the spinach until just wilted.
Finishing touches.
Add the cream and then the parmesan cheese. Correct with salt and pepper to taste.
It’s ready for the finishing touch: the blue cheese. Add at serving and it will melt slighting in the bowl. Top with additional rosemary. Serve at once, to enjoy all the warmth and comfort this risotto has to offer!
