Roasted Butternut Squash and Leek Risotto

Ingredients:
2 cups butternut squash or pumpkin, cubed
1 1/2 tablespoons extra virgin olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dried thyme or rosemary
1 cup Arborio rice (risotto rice)
1 leek, thinly sliced
1 tablespoon butter
1/2 cup grated Parmesan cheese
4–5 cups hot vegetable broth
1 clove garlic, minced (optional)
Preparation:
Preheat oven to 200°C (400°F). Toss the cubed squash with olive oil, salt, pepper, and thyme. Spread in a baking dish and roast for 25–30 minutes, until golden and tender.

In a saucepan over medium heat, melt the butter and add the leek (and garlic, if using). Sauté until softened but not browned.

Add the Arborio rice and stir for one minute until coated with fat.

Add a ladleful of hot stock and stir until absorbed. Repeat this process, stirring continuously, until the rice is tender and creamy (18–20 minutes).

Stir in the roasted squash and Parmesan cheese. Adjust the salt and pepper to taste.

Serve hot, garnished with herbs or cheese, if desired.

Tip: For a creamier texture, mash some of the roasted squash before adding it to the risotto.