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
Although arborio rice is the most widely available type of risotto rice, Vialone Nano and carnaroli are two other Italian rice varieties that will also work well and give a creamy result.

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