Recipes from the Grapevine Cottage

Recipes --> Side Dishes --> Risotto w/Butternet Squash, Leek & Basil

Risotto with Butternut Squash, Leeks and Basil

By Tom Landshof January 19, 2011
(Modified from Bon Appetit / December 2010)

Makes 6 main-course servings


4 tablespoons olive oil, divided
1 tablespoon butter
4 cups 1/2-inch cubes peeled butternut squash (from 2 1/4 pounds squash)
1 cup sliced mushrooms
3 cups 1/2-inch wide slices leeks (white and pale green parts only)
1 tablespoon chopped fresh thyme
2 cups Arborio rice
56 ounces (or more) chicken stock, warmed
1 cup chopped fresh basil
3/4 cup freshly grated Parmesan cheese plus additional (for serving)


1. 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 8 minutes. Transfer squash to medium bowl. Repeat with mushrooms using 1 tablespoon butter.

2. Reduce heat to medium; add remaining 2 tablespoons oil, leeks, and thyme to same pot and stir until tender but not brown, about 5 minutes. Add rice and stir 2 minute. Add 1 cup hot stock 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.

3. 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 30 minutes total cooking time). Remove from heat. Stir in basil and 3/4 cup freshly grated Parmesan cheese. Season to taste with salt and pepper. Transfer to large bowl and serve with additional Parmesan cheese.

Note: We added 2 ounces gin for a little more flavor at end. We halved recipe. For a variation, top with sliced poached chicken breast .