Risotto With Butternut Squash, Leeks, And Basil

Name: Risotto With Butternut Squash, Leeks, And Basil
Prep time: 1 min
Cook time: 1 min
Total time: 1 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 473 milliliters arborio rice; 946 milliliters 1/2-inch cubes peeled butternut squash (from 2 1/4 lbs squash); 237 milliliters chopped fresh basil; 1 Tbsp chopped fresh thyme; 710 milliliters 1/2-inch-wide slices leeks (white and pale green parts only); 3 Tbsps olive oil, divided; 177 milliliters freshly grated Parmesan cheese plus additional (for serving); 2 kilograms (or more) vegetable broth

You can never have too many side dish recipes, so give Risotto With Butternut Squash, Leeks, And Basil a try. One serving contains 434 calories, 11g of protein, and 11g of fat. This gluten free recipe serves 6. A mixture of wide leeks, cubes butternut squash, basil, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is a rather inexpensive recipe for fans of Mediterranean food. From preparation to the plate, this recipe takes around 1 minutes.