RISOTTO WITH BUTTERNUT SQUASH, LEEKS, AND BASIL

RISOTTO WITH BUTTERNUT SQUASH, LEEKS, AND BASIL image

Yield 6 main-course servings

Number Of Ingredients 8

3 Tbsp olive oil, divided
4 cups 1/2-inch cubes peeled butternut squash (from 2-1/4 pounds squash)
3 cups 1/2-inch-wide slices leeks (white and pale green parts only)
1 Tbsp chopped fresh thyme
2 cups arborio rice
4 14-oz cans (or more) vegetable broth
1 cup chopped fresh basil
3/4 cup freshly grated Parmesan cheese plus additional for serving

Steps:

Heat 2 Tbsp oil in heavy large pot over medium-high heat. Add squash and saute until beginning to soften and brown around edges, about 5 minutes. Transfer squash to medium bowl. Reduce heat to medium; add remaining 1 Tbsp oil, leeks, and thyme to same pot and stir until tender but not brown, about 5 minutes. Add rice and stir 1 minute. Add 1 cup broth and simmer until absorbed, stirring frequently, 3-4 minutes. Add remaining broth by 1/2 cupfuls, allowing each addition to be absorbed before adding next, stirring often, about 15 min. Return squash to pot. Continue to cook until rice is just tender but still very creamy, stirring gently and often, about 10 min longer (about 25 min total cooking time). Remove from heat. Stir in basil and 3/4 cup freshly grated Parmesan cheese. Season to taste with salt and pepper. Transfer to large bowl and serve with additional Parmesan cheese.