Butternut Squash Risotto With Leeks & Basil Recipe

Name: Butternut Squash Risotto With Leeks & Basil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons olive oil; 3 cups butternut squash, peeled and cubed in 1/2 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

Servings: persons

6 tablespoons olive oil
3 cups butternut squash, peeled and cubed in 1/2 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

1
Preheat the oven to 350u00b0F. Peel and chop squash. Spread out on a baking sheet, then season with salt and pepper and drizzle with olive oil. Bake for about 20 minutes (toss around 10 min), or until beginning to brown and crisp. Once fork tender, remove from oven, tent with foil and set aside.
2
Heat 3 tablespoons of olive oil to a medium saucepan over medium heat. Add leeks and saute until tender but not brown, about 5 minutes. Add thyme and rice and stir 1 minute. Add wine, letting simmer until absorbed, about 2 minutes.
3
Add broth 1/2 cup at a time, allowing each addition to be absorbed before adding next. This process should take about 30 minutes. *You may not need all of the broth..adjust based on your preferences of consistency and moisture level.
4
Once rice is finished cooking, remove from heat and add cooked squash pieces. Stir in basil, freshly grated cheese and season with salt and pepper. Serve immediately in bowls topped with more basil and cheese.

1772

kcal

Calories

167

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 tablespoons olive oil, 3 cups butternut squash, peeled and cubed in 1/2 inch pieces, 1 cup leeks (white and pale green parts only), sliced in half moons, 5 sprigs fresh thyme, chopped, and more.

Yes, Butternut Squash Risotto With Leeks & Basil falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Butternut Squash Risotto With Leeks & Basil

How did you like this recipe?

Frequently Asked Questions