Risotto With Butternut Squash, Leeks, And Basil – a delicious recipe with olive oil, butternut squash, leeks, thyme, arborio rice, vegetable broth. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Heat 2 tablespoons oil in heavy large pot over medium-high heat. Add squash and saute until beginning to soften and brown around edges, about 5 minutes. Transfer squash to medium bowl.
2
Reduce heat to medium; add remaining 1 tablespoon oil, leeks, and thyme to same pot and stir until tender but not brown, about 5 minutes. Add rice and stir 1 minute. Add 1 cup broth and simmer until absorbed, stirring frequently, 3 to 4 minutes. Add remaining broth by 1/2 cupfuls, allowing each addition to be absorbed before adding next, stirring often, about 15 minutes. Return squash to pot. Continue to cook until rice is just tender but still very creamy, stirring gently and often, about 10 minutes longer (about 25 minutes total cooking time). Remove from heat. Stir in basil and 3/4 cup freshly grated Parmesan cheese. Season to taste with salt and pepper. Transfer to large bowl and serve with additional Parmesan cheese.
2164
kcal
Calories
202
g
Fat
80
g
Carbs
19
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 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, and more.
Yes, Risotto With Butternut Squash, Leeks, And 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.
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