Butternut Squash Rosemary and Blue Cheese Risotto

Ingredients

• 7 cups (or more) low-salt chicken broth
• 3 tablespoons butter
• 1 1/4 cups finely chopped onion
• 1 2-pound butternut squash, peeled, halved, seeded, cut into 1/2- to 3/4-inch dice (about 3 cups)
• 2 teaspoons chopped fresh rosemary, divided
• 2 cups arborio rice (about 12 1/2 ounces)
• 1 /2 cup dry white wine
• 4 cups (packed) baby spinach leaves (about 4 ounces)
• 1 /2 cup whipping cream
• 1 /2 cup freshly grated Parmesan cheese
• 1 /3 cup crumbled blue cheese (about 1 1/2 ounces)

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