Butternut Squash, Rosemary & Blue Cheese Risotto

7 Cups (or more) chicken broth
3 Tbsp butter
1 1/4 cups finely chopped onion
1 (2 lb) butternut squash, peeled, halved, seeded, cut into 1/2-inch dice (about 3 cups)
2 tsp chopped fresh rosemary
2 cups arborio rice
1/2 cup dry white wine
4 oz baby spinach leaves
1/2 cup whipping cream
1/2 cup freshly grated Parmesan Cheese
1/3 cup crumbled blue cheese

Bring broth to boil in large saucepan. Cover & reduce heat to low. Melt butter in heavy large pot over medium heat. Add onion & saute until tender, about 5 minutes. Add squash & rosemary; saute 4 minutes to coat with butter. Add rice & stir 2 minutes. Add wine & simmer until evaporated, about 1 minute. Add 7 cups hot broth & bring to a boil. Reduce heat & simmer uncovered until rice is just tender & risotto is creamy & slightly soupy, adding more broth as needed to maintain consistency, stirring occasionally, about 18 minutes. Sitr in spinach, cream, Parmesan & blue cheese. Serves 4.