Butternut Squash, Rosemary and Blue Cheese Quick Risotto

By jakkelly

Ingredients

• 3 tbs butter
• 1 1/4 cups onion, chopped
• 3 cups peeled and cubed squash
• 2 tsp fresh rosemary, chopped
• 1/2 cup white wine
• 2 cups spinach leaves
• 1 box Ric-A-Roni Rice with cheese, any variety
• 3 cups chicken broth
• 1/2 cup whipping cream
• 1/2 cup grated fresh Parmesan cheese
• 1/2 cup crumbled blue cheese

Preparation

Step 1

Saute onion and garlic in melted butter in large cast iron skillet. Add squash, rosemary and saute 4 minutes. Add wine and spinach and simmer until liquid is almost evaporated. Add rice mix and broth and simmer covered until broth is absorbed and rice is tender. Add cream and cheeses and simmer until melted.