Preheat oven to 400. On large rimmed baking sheet, bake squash drizzled with olive oil, salt and pepper until tender and brown. About 40 min.
Bring stock to simmer and keep warm.
Heat 2 tbs olive oil in large sauce pan, Add leeks and saute until soft, about 10 min. Add rice, stir 1 min. Add wine and simmer until absorbed, stirring constantly, about 2 min.
Add stock, 1/2 cup at a time, simmer until absorbed. Continue in this manner until mixture is creamy and stock is absorbed, about 25 min. Add roasted squash, cream, parmesan and sage. Stir until heated thru. Season with salt and pepper.
Originally Submitted
1/7/2011
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