Published by bonappetit.com on December, 2010
In this luxurious risotto, leeks take the place of the chopped onions that are traditionally used in the beloved Italian rice dish.
- 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, or sliced yellow onions
- 1 tablespoon chopped fresh herbs - rosemary or thyme would work well!
- 2 cups arborio rice
- 4 14-ounce cans (or more) vegetable or chicken broth
- 3/4 cup freshly grated Parmesan cheese plus additional (for serving)
Heat 2 tablespoons oil in heavy large pot over medium-high heat. Add squash and sauté until beginning to soften and brown around edges, about 5 minutes. Transfer squash to medium bowl.
Reduce heat to medium; add remaining 1 tablespoon oil, leeks/onions, and herbs to same pot and stir until tender but not brown, about 5 minutes. Add rice and stir 1 minute. Add 1 cup broth and simmer until absorbed, stirring frequently, 3 to 4 minutes. Add remaining broth by 1/2 cupfuls, allowing each addition to be absorbed before adding next, stirring often, about 15 minutes.
Return squash to pot. Continue to cook until rice is just tender but still very creamy, stirring gently and often, about 10 minutes longer (about 25 minutes total cooking time).
Remove from heat. Stir in 3/4 cup freshly grated Parmesan cheese. Season to taste with salt and pepper. Transfer to large bowl and serve with additional Parmesan cheese.