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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)

Description

Try This Risotto With Butternut Squash, Leeks, And Basil Recipe From A Member Of The MyRecipes Community

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