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Risotto with Butternut Squash, Leek, and Basil


  1. 3 tablespoons of olive oil, divided

  2. 4 cups of butternut squash, in 1/2 inch cubes and peeled

  3. 3 cups of leek slices, 1/2 inch wide (white and pale green parts only!)

  4. 1 tablespoon of fresh chopped thyme

  5. 2 cups arborio rice

  6. 4 14ounce cans of vegetable broth

  7. 1 cup chopped fresh basil

  8. 3/4 cups freshly grated Parmesan cheese


  1. Heat 2 tablespoons of oil in heavy large pot over medium-high heat. Add squash and saute until beginning to soften and brown around the edges. (approx 5 minutes).  Transfer squash to medium bowl.

  2. Reduce heat to medium and add remaining 1 tablespoon of oil, leeks, and thyme to same pot and stir until tender (but not brown). This will also take approximately 5 minutes

  3. Add rice and stir for 1 minute. Add 1 cup of broth and simmer until absorbed, stirring frequently for 3 to 4 minutes.

  4. Add remaining broth by 1/2 cupfuls, allowing each addition to be absorbed before adding next, stirring often (this will take about 15 minutes).

  5. Return squash to pot and continue to cook until rice is just tender but still very creamy. Stir gently and often for about 10 minutes longer.

  6. Remove from heat. Stir in basil and 3/4 cups of grated cheese. Season to taste with salt and pepper.

  7. Transfer to a large bowl and serve with additional cheese if desired.


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