Risotto with Butternut Squash, Leeks, and Basil

Risotto with Butternut Squash, Leeks, and Basil
Photo by José Picayo


  • 3 cups leeks (white and pale green parts only)
  • 2 cups arborio rice
  • 3 tablespoons olive oil
  • 1 cup fresh basil
  • 1 tablespoon fresh thyme
  • ¾ cup Parmesan cheese, freshly grated
  • 4 14-ounce cans (or more) vegetable broth
  • + 1 more ingredients
    • 4 cups butternut squash

Heat 2 tablespoons oil in heavy large pot over medium-high heat. Add squash and sauté until beginning to soften and brown around edges, about 5 minutes. Transfer squash to medium bowl. Reduce heat to medium; add remaining 1 tablespoon oil, leeks, and thyme to same pot and stir until tender but no...

View full recipe at Epicurious


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