Butternut Squash Risotto with Leeks

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See original recipe at: bonappetit.com

kept byninman
recipe bybonappetit.com

Notes:

Calories (kcal) 454.3
%Calories from Fat 23.4
Fat (g) 11.8
Saturated Fat (g) 3.2
Cholesterol (mg) 10.0
Carbohydrates (g) 74.4
Dietary Fiber (g) 3.6
Total Sugars (g) 6.2
Net Carbs (g) 70.8
Protein (g) 13.0
Sodium (mg) 1323

Categories:
- Leek
- Risotto
- Squash

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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)