Butternut Squash, Rosemary and Blue Cheese Risotto

INGREDIENTS

7 cups

+ low-salt chicken broth (use vegetable for vegetarian)

3 tbsp

butter

1 1/4 cups

finely chopped onion

2 lb

butternut squash, peeled, halved, seeded, cut into 1/2-inch dice

2 tsp

chopped fresh rosemary, divided

2 cups

Arborio rice (risotto)

1/2 cup

dry white wine

4 cups

(packed) baby spinach leaves

1/2 cup

whipping cream

1/2 cup

freshly grated Parmesan cheese

1/3 cup

crumbled blue cheese