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Risotto with Butternut Squash, Leeks, and Basil


Risotto with Butternut Squash, Leeks, and Basil Recipe

Ingredients:
  • 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)
Directions:
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