- 2 tablespoons extra-virgin olive oil
- 2 leeks, white parts only, quartered lengthwise and cut crosswise 1/2 inch thick
- Salt
- 1 cup arborio rice
- 1/2 cup white wine
- 1 small butternut squash – peeled, halved, seeded and cut into 1/4-inch pieces
- 1 tablespoon chopped fresh thyme
- 1 (32 ounce) container chicken broth, warm
- 1/2 cup freshly grated Parmigiano-Reggiano cheese
- 1 pinch cayenne pepper
- Black pepper
- 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.
- 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.