Name: Risotto With Butternut Squash, Leeks, and Basil
Prep time: 1 minutes
Total time: 1 minutes
Yield: 6 main-course
Ingredients: 3 tablespoons olive oil, divided; 4 cups ½" cubes peeled butternut squash (from 2¼ pounds squash); 3 cups ½" slices leeks (white and pale green parts only); 1 tablespoon chopped fresh thyme; 2 cups arborio rice; 4 14-ounce cans (or more) vegetable broth; 1 cup chopped fresh basil; ¾ cup freshly grated Parmesan cheese plus additional (for serving)

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In this luxurious butternut squash risotto recipe, leeks take the place of the chopped onions that are traditionally used in the beloved Italian rice dish.

Recipe notes