Risotto with Butternut Squash, Leeks, and Basil

Ingredients

• 2 cups arborio rice 
• 4 cups butternut squash peeled (from)
• 1 cup basil fresh chopped
• 1 tablespoon thyme sprigs fresh chopped
• 3 cups leek white green ( and pale parts only)
• 3 tablespoons olive oil divided
• 0.8 cup parmesan cheese freshly grated (for serving)
• 56 ounce vegetable stock canned ()

Equipment

• bowl
• pot

Directions

1. Heat 2 tablespoons oil in heavy large potover medium-high heat.
2. Add squash andsauté until beginning to soften and brownaround edges, about 5 minutes.
3. Transfersquash to medium bowl.
4. Reduce heat to medium; add remaining1 tablespoon oil, leeks, and thyme to samepot and stir until tender but not brown,about 5 minutes.
5. Add rice and stir 1 minute.
6. Add 1 cup broth and simmer until absorbed,stirring frequently, 3 to 4 minutes.
7. Addremaining broth by 1/2 cupfuls, allowingeach addition to be absorbed before addingnext, stirring often, about 15 minutes.Return squash to pot. Continue to cookuntil rice is just tender but still verycreamy, stirring gently and often, about10 minutes longer (about 25 minutes totalcooking time).
8. Remove from heat. Stir inbasil and 3/4 cup freshly grated Parmesancheese. Season to taste with salt andpepper.
9. Transfer to large bowl and servewith additional Parmesan cheese.