Last November, I posted a butternut squash risotto recipe. We enjoy that recipe but tried a new version a couple of weeks ago that was also very good. The main difference is that the new version below contains leeks and the squash is cubed, not shredded.
Leek Risotto with Squash & Thyme
2 TB extra-virgin olive oil
2 leeks, white parts only, quartered lengthwise and cut crosswise 1/2 inch thick
1 cup arborio rice
1/2 cup white wine
1 small butternut squash (about 1 1/4 pounds)-peeled, halved, seeded and cut into 1/4 inch pieces
1 TB chopped fresh thyme
4 cups chicken broth
1/2 cup freshly grated parmigiano-reggiano cheese
Pinch of Cayenne pepper (optional)
1. In a skillet or Dutch oven, heat oil over medium heat. Add the leeks, sprinkle with salt and cook, stirring constantly, until soft but not browned, about 5 minutes.
2. Add the rice to the pan and stir to coat. Add the wine and cook, stirring constantly until absorbed. Stir in squash and thyme. Add 1 cup broth and cook, stirring constantly, until completely absorbed. Continue adding broth 1 cup at a time, cooking and stirring until the rice is al dente but cooked through, about 25 minutes.
3. Stir in cheese, cayenne and black pepper.
Source: Everyday with Rachael Ray Magazine