Butternut Squash Risotto With Leeks & Basil

1. 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. 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. 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. 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.

* Per serving · 4 servings · Values may vary.