great grub 5

Yes, Kimberly, I am stealing this from you. What are you gonna do about it?

So I have made this recipe a few times now since discovering it on one of my good friend Kimberly's blog. I straight up stole it, and I don't feel bad because it is AWESOME! It is the perfect balance of healthy/cheating on diet. Here you go!

Butternut Squash Risotto

Ingredients:
- 7 cups chicken broth (2 boxes)
- 3 Tbsp butter
- 1 large onion, chopped
- 1 butternut squash, peeled and cut into 1/2 inch cubes
- 2 tsp chopped fresh rosemary
- 2 cups basmati rice
- 1/2 cup white wine
- 4 cups spinach (1 bag)
- 1/2 cup grated parmesean
- 1/2 cup blue cheese crumbles


Directions:

Bring 7 cups 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 rosemary; sauté 4 minutes to coat with butter. Add rice and stir 2 minutes. Add wine and simmer until evaporated, about 1 minute. Add 7 cups 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 1/4 cupfuls as needed to maintain consistency and stirring occasionally, about 18 minutes. Stir in spinach, cream, and parmesean cheese. Season to taste with salt and pepper.

ENJOY!