Risotto with Butternut Squash, Leeks, and Basil Recipe | Epicurious.com

Name: Risotto with Butternut Squash, Leeks, and Basil Recipe | Epicurious.com
Prep time: 1 h
Ingredients: 3 tablespoons olive oil, divided; 4 cups 1/2-inch cubes peeled butternut squash (from 21/4 pounds squash); 3 cups 1/2-inch-wide slices leeks (white and pale green parts only); 1 tablespoon chopped fresh thyme; 2 cups arborio rice; 4 14-ounce cans (or more) vegetable broth; 1 cup chopped fresh basil; 3/4 cup freshly grated Parmesan cheese plus additional (for serving)

Risotto with Butternut Squash, Leeks, and Basil Recipe | Epicurious.com was pinched from <a href="http://www.epicurious.com/recipes/food/views/Risotto-with-Butternut-Squash-Leeks-and-Basil-362289" target="_blank">www.epicurious.com.</a>

"In this luxurious risotto, leeks take the place of the chopped onions that are traditionally used in the beloved Italian rice dish...."

INGREDIENTS

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3 tablespoons olive oil, divided

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4 cups 1/2-inch cubes peeled butternut squash (from 21/4 pounds squash)

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3 cups 1/2-inch-wide slices leeks (white and pale green parts only)

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1 tablespoon chopped fresh thyme

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2 cups arborio rice

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4 14-ounce cans (or more) vegetable broth

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1 cup chopped fresh basil

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3/4 cup freshly grated Parmesan cheese plus additional (for serving)

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