Risotto With Butternut Squash, Leeks, And Basil

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Bon Appetit
Nutrition per serving    (USDA % daily values)
CAL
449
FAT
38%
CHOL
6%
SOD
85%

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Ingredients for 6 servings

3 tablespoons olive oil, divided

4 cups 1/2-inch cubes peeled butternut squash (from 2 1/4 pounds squash)

3 cups 1/2-inch-wide slices leeks (white and pale green parts only)

1 tablespoon chopped fresh thyme

2 cups arborio rice

4 14-ounce cans (or more) vegetable broth

1 cup chopped fresh basil

3/4 cup freshly grated Parmesan cheese plus additional (for serving)

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