Name: Butternut Squash, Rosemary, and Blue Cheese Risotto
Yield: 4 Servings
Ingredients: 7 cups (or more) low-salt chicken broth; 3 tablespoons butter; 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 12 1/2 ounces); 1/2 cup dry white wine; 4 cups (packed) baby spinach leaves (about 4 ounces); 1/2 cup whipping cream; 1/2 cup freshly grated Parmesan cheese; 1/3 cup crumbled blue cheese (about 1 1/2 ounces)

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