Risotto With Butternut Squash Leeks and Basil
Ingredients
- 3 tablespoons olive oil, divided
- 4 cups ½" cubes peeled butternut squash (from 2¼ pounds squash)
- 3 cups ½" 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
- ¾ cup freshly grated Parmesan cheese plus additional (for serving)
Instructions
Risotto With Butternut Squash, Leeks, and Basil serves 6 original recipe by Bon Appetit.
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