BUTTERNUT SQUASH, ROSEMARY, AND BLUE CHEESE RISOTTO

I made a new risotto based on some extra cheese I had laying around. My inspiration was this recipe; however, I modified it quite a bit. I halved the recipe, roasted the butternut ahead of time, used the "normal" risotto method, skipped the cream and parm and used probably about 4-5 oz blue cheese melted in. There was probably too much blue cheese (I was the only one who ate it, but I love blue cheese...)