i love it when mr. lusher takes charge of recipe selection, because he chooses things that i typically overlook.  i’m not a huge fan of squash, especially in savory applications, so i probably never would have chosen this risotto, but it was delicious & the squash added just a touch of welcome sweetness.

BUTTERNUT SQUASH RISOTTO

serves 6

3 tablespoons extra virgin olive oil, divided
4 cups butternut squash, peeled & diced into 1/2 inch cubes
3 cups leeks, white & light green parts only, chopped into 1/2 wide pieces
1 tablespoon fresh thyme, chopped
2 cups arborio rice
7 cups vegetable broth
1 cup fresh basil, chopped
3/4 cup parmesan cheese
salt & freshly ground pepper

heat 2 tablespoons of the olive oil in a dutch oven, or other large, heavy pot, over medium high heat. add the squash & cook until soft & edges begin to brown, about 5 minutes. transfer to a bowl & set aside.

reduce the heat to medium & add the rest of the olive oil. add leeks & thyme & cook until tender, about 5 minutes. do not brown. add the rice & stir for 1 minute. pour in 1 cup of broth & let simmer until it’s absorbed, stirring constantly. it should take 3-4 minutes. repeat with the rest of the broth, adding 1/2 cup at a time, stirring very frequently.

add the squash back to the pot & continue cooking until the rice is very tender & creamy, about 10 minutes. remove from heat & stir in basil & parmesan. season with salt & pepper to taste & serve.

from bon appetit