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Ингредиенты
- 4 T olive oil
- Butternut Squash Risotto
- 3 T olive oil, divided
- 4 cups cubed peeled butternut squash
- 3 cups leeks, sliced
- 1 carrot, peeled and cubed
- 1 T fresh chopped thyme
- 2 cups arborio rice
- 4- 14 oz cans vegetable broth">broth or homemade broth">broth
- 1 cup chopped fresh basil
- 3/4 cup freshly grated Parmesan cheese, plus more for serving
View Full Recipe at Turnips 2 Tangerines
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