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- 5-6 cups low-sodium chicken broth
- 1 pound butternut squash, peeled, halved, seeded, diced (about 3 cups)
- 1/2 tablespoon butternut squash seed oil
- 1/2 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1 large onion, diced (about 1 cup)
- 1 tablespoon chopped fresh rosemary (divided)
- 1 1/2 cups arborio rice
- 1 cup dry white wine
- kosher salt and freshly ground black pepper to taste
- 2 cups baby spinach leaves
- 1/2 cup half and half
- 1/2 cup crumbled bleu cheese
View Full Recipe at A Couple in the Kitchen
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