Squash Mushroom Risotto

Ingredients

• 4 cups low sodium chicken broth
• 3 tablespoons butter
• 1 1/4 cups finely chopped onions
• 1 cup sliced mushrooms
• 2 lbs butternut squash, peeled, halved, seeded, cut into 1/2- to 3/4-inch dice (about 3 cups)
• 2 teaspoons fresh thyme
• 2 cups brown rice (about 13 1/2 ounces)
• 1/3 cup dry white wine
• 2 cups packed baby spinach leaves (about 2 ounces)
• 1/4 cup freshly grated parmesan cheese
• 3 slices bacon, crumbled
• 1/4 cup crumbled blue cheese (about 1 ounce)

Directions

1. 1

   Bring 4 cups broth to boil in large saucepan. Cover and reduce heat to low.

2. 2

   Melt butter in heavy large pot over medium heat.

3. 3

   Add onion and mushrooms and sauté until tender, about 5 minutes.

4. 4

   Add squash and 1 1/2 teaspoons thyme; sauté 4 minutes to coat with butter.

5. 5

   Add rice and stir 2 minutes.

6. 6

   Add wine and simmer until evaporated, about 1 minute.

7. 7

   Add 4 cups hot broth; bring to boil. Reduce heat and simmer covered until rice is just tender and risotto is creamy and slightly soupy, about 18 minutes.

8. 8

   Stir in spinach, cream, and Parmesan cheese. Season to taste with salt and pepper.

9. 9

   Transfer risotto to large bowl. Sprinkle with blue cheese, bacon and remaining 1/2 teaspoon thyme and serve.