Ingredients
- 3 tablespoons 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 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
In This Luxurious Risotto, Leeks Take The Place Of The Chopped Onions That Are Traditionally Used In The Beloved Italian Rice Dish. PREP: 1 Hour; TOTAL: 1 Hour
Bon Appetit Magazine
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