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    Risotto with Butternut Squash, Leeks, and Basil

    Serves 6


    4 cups 1/2-inch cubes peeled butternut squash
    1 cup Basil, fresh
    1 tbsp Thyme, fresh

    Canned Goods

    4 14-ounce cans Vegetable broth

    Pasta & Grains

    2 cups Arborio rice

    Oils & Vinegars

    3 tbsp Olive oil


    3/4 cup Parmesan cheese plus


    3 cups 1/2-inch-wide slices leeks (white and pale green parts only)
    • Virginia M

      Find the recipe for Risotto with Butternut Squash, Leeks, and Basil and other leek recipes at

    • Lauren Love

      Risotto is intimidating for the uninitiated. It's typically thought of as something that is difficult to make, achieved only after sweating over the stove and stirring until you're arm takes a stand, walking out of the kitchen in protest. But risotto doesn't deserve this reputation -- it's just not true. Once you get the basic technique down, risotto is one of the simplest things to make. So simple that it can and should be part of your weeknight dinner arsenal. Whether you want to make it for two, four, or one, you can, and you don't need a recipe to do it. It's just rice after all, and once you start thinking of it as that, risotto suddenly becomes a whole lot easier. First, a few words on rice: What rice to use: All risotto starts with short- to medium-grain rice, which has a high starch content and absorbs less liquid than long-grain rice like basmati or jasmine. This is what gives risotto its smooth texture. The most common risotto rice in the United States is the Italian variety Arborio. It's easy to find at most grocery stores. Arborio yields great risotto but if you can get your hands on Carnaroli, a variety that is slightly harder to find, pick up a few boxes. This is my favorite risotto rice as I find it makes an even creamier risotto and is more resistant to overcooking. How much rice to use: Most risotto recipes yield a large serving, which may not be what you're looking for if you just want to make risotto for two or even just for yourself. Like any other rice, risotto rice roughly doubles in size when cooked, so use that as a guide when deciding how much rice to cook. My go-to ratio is 1/4 cup dry rice per person for a main dish risotto served alongside a leafy salad. Here's how to ditch the recipe and make risotto: First, sauté aromatics. Start your risotto by sautéing chopped aromatics in a heavy, medium-sized saucepan with olive oil or butter. Use whichever aromatic you prefer: Chopped yellow or white onion is the most common but I love the subtle flavors that shallots or leeks give. Garlic is also, of course, great. Use one, use two, or use them all, you can't go wrong here. Toast the rice. Once the aromatics cook for a few minutes and become translucent, add the rice. Sauté it for a few minutes until it's warmed through and slightly toasted then add a splash of white wine. Red wine is also welcomed but be aware it will stain the rice red. You can also experiment with beer, dry vermouth, or sherry. Ladle, stir, and repeat. Keep a pot of chicken or vegetable stock warmed on the stove. Add a big ladelful to the rice and start stirring, slowly, while the liquid simmers and evaporates into the rice. When you see that it's almost evaporated, add more stock, and keep stirring. Taste the rice...

    • Peggy Sijswerda

      Risotto with Butternut Squash, Leeks & Basil. 10 Vegetarian Thanksgiving Recipes Your Guests Won't Forget

    • Madison Williams

      Butternut Squash Risotto.... Most delicious fall food... BUTTERNUT SQUASH

    • Aubray Erhardt

      Risotto With Butternut Squash, Leeks, and Basil Recipe and image courtesy of Bon Appétit. Ingredients 3 tablespoons olive oil, divided 4 cups 1/2-inch cubes peeled butternut squash (from 2 1/4 pounds squash) 3 cups 1/2-inch-wide 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 3/4 cup freshly grated Parmesan cheese plus additional (for serving) Ingredient Info Al...

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