Butternut Squash Risotto with Leeks
| Yield: | 1 Servings |
| Categories: | Main Courses, Vegetarian, Quick |
| 3 3/4 | c | Chicken or vegetable broth |
| 1 | tb | Olive oil |
| 2 | c | Chopped leek; (white and pale green parts) |
| 2 | Cloves garlic; minced | |
| 2 | tb | Chopped fresh thyme; (2tsp dried) |
| 1 1/2 | c | Arborio rice |
| 1 | lb | Butternut squash; peeled, seeded, cut into bite-size pcs, about 3cups |
| 1/4 | ts | Nutmeg |
| 1/4 | c | Freshly grated Romano cheese |
| S & freshly ground P |
Advertisement