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“A variation of a recipe found on Epicurious.”
READY IN:
50mins
SERVES:
2-4
UNITS:
US

Ingredients Nutrition

Directions

  1. Bring 4 cups broth to boil in large saucepan. Cover and reduce heat to low.
  2. Melt butter in heavy large pot over medium heat.
  3. Add onion and mushrooms and sauté until tender, about 5 minutes.
  4. Add squash and 1 1/2 teaspoons thyme; sauté 4 minutes to coat with butter.
  5. Add rice and stir 2 minutes.
  6. Add wine and simmer until evaporated, about 1 minute.
  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. Stir in spinach, cream, and Parmesan cheese. Season to taste with salt and pepper.
  9. Transfer risotto to large bowl. Sprinkle with blue cheese, bacon and remaining 1/2 teaspoon thyme and serve.

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