Butternut Squash Risotto with Leeks Basil
Ingredients
- 6 tablespoons olive oil
- 3 cups butternut squash, peeled and cubed in ½ inch pieces
- 1 cup leeks (white and pale green parts only), sliced in half moons
- 5 sprigs fresh thyme, chopped
- 1 1/2 cups arborio rice
- 3/4 cup dry white wine
- 3 1/2 cups broth (chicken or veg), warm
- 1/4 cup chopped fresh basil plus a bit extra for serving
- 3/4 cup freshly grated Parmesan or Pecorino Romano cheese, plus a bit extra for serving
- freshly ground salt & pepper
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