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Recipe Summary test

prep:
20 mins
cook:
35 mins
total:
55 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a skillet or Dutch oven, heat the oil over medium heat. Add the leeks, sprinkle with salt and cook, stirring constantly, until soft but not browned, about 5 minutes.

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  • Add the rice to the pan and stir to coat. Add the wine and cook, stirring constantly, until absorbed. Stir in the squash and thyme. Add 1 cup broth and cook, stirring constantly, until completely absorbed. Continue adding the broth 1 cup at a time, cooking and stirring until the rice is al dente but cooked through, about 25 minutes (the risotto should be slightly soupy but not runny).

  • Stir in the cheese and cayenne and season with black pepper.

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