Butternut Squash Risotto with Rosemary and Blue Cheese

Bahan-bahan (4 porsi)

• 7 cups + low sodium chicken broth ((can sub vegetable broth) )
• 3 tablespoons butter
• 1¼ cups finely chopped onion
• 2 pounds butternut squash ((peeled, halved, seeded and cut into ½-inch chunks))
• 2 teaspoons chopped fresh rosemary, (divided)
• 2 cups Arborio rice ((risotto))
• ½ cup dry white wine
• 4 cups packed fresh baby spinach leaves
• ½ cup whipping cream
• ½ cup freshly grated Parmesan cheese
• ⅓ cup crumbled blue cheese