This yummy fall risotto is rich but rather simple. It's always the first butternut squash recipe I make when I get it in my CSA!
*recipe originally published on my blog, adapted from Bon Appetit —Ali Rendulic
butternut squash, peeled and cubed in ½ inch pieces
leeks (white and pale green parts only), sliced in half moons
fresh thyme, chopped
1 1/2 cups
dry white wine
3 1/2 cups
broth (chicken or veg), warm
chopped fresh basil plus a bit extra for serving
freshly grated Parmesan or Pecorino Romano cheese, plus a bit extra for serving
freshly ground salt & pepper
In This Recipe
Preheat the oven to 350°F. 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.
Heat 3 tablespoons of olive oil to a medium saucepan over medium heat. Add leeks and sauté 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.
Add broth ½ 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.
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.