Butternut Squash Risotto With Crispy Leeks Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F (200°C).
• STEP 2.Peel and dice the butternut squash into small cubes.
• STEP 3.Toss the butternut squash with olive oil, salt, and pepper, and spread it out on a baking sheet.
• STEP 4.Roast the butternut squash for 25-30 minutes, until tender and slightly caramelized.
• STEP 5.In a large saucepan, melt the butter over medium heat.
• STEP 6.Add the leeks and cook until crispy, stirring occasionally.
• STEP 7.Add the Arborio rice to the saucepan and cook for 1-2 minutes, until lightly toasted.
• STEP 8.Gradually add the vegetable broth, stirring constantly, until the rice is cooked and creamy.
• STEP 9.Stir in the roasted butternut squash, Parmesan cheese, and fresh parsley.
• STEP 10.Season with salt and pepper to taste.
• STEP 11.Serve hot and enjoy!

Storage and Serving

• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• To reheat, add a splash of vegetable broth or water and heat on the stovetop until warmed through.
• Garnish with additional Parmesan cheese and fresh parsley before serving.