KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.
Get Started - 100% free to try - join in 30 seconds
3 tablespoons olive oil, divided
4 cups 1/2-inch cubes peeled butternut squash (from 21/4 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)
|
1st Keep
 Gina_Lietzow_DeWitt
|
Comments