Risotto with Butternut Squash & Leeks

from Epicurious.com

Ingredients

1 large butternut squash, peeled seeded and cut into ½-inch pieces
4 Tbsp. olive oil
6 c. chicken stock
3 large leeks (white & pale green parts only), thinly sliced
2 c. Arborio rice
½ c. dry white wine
½ c. whipping cream
½ c. grated Parmesan cheese
2 Tbsp. chopped fresh sage

Directions

1. Preheat oven to 400 degrees. Place squash on large rimmed baking sheet. Drizzle with 2 Tbsp. oil and sprinkle with salt & pepper; toss to coat. Roast until tender and beginning to brown, stirring occasionally, about 40 minutes.
   
2. Bring stock to simmer in heavy large saucepan. Reduce heat to very low; cover and keep stock warm.
   
3. Bring stock to simmer in heavy large saucepan. Reduce heat to very low; cover and keep stock warm.
   
4. Heat 2 Tbsp. oil in another heavy large saucepan over medium-low heat. Add leeks and sauté until soft but not brown, about 10 minutes. Add rice; stir 1 minute. Add wine and simmer until absorbed, stirring constantly, about 2 minutes.
   
5. Add ½ c. hot stock; simmer until absorbed, stirring frequently. Add remaining stock, ½ c. at a time, allowing stock to be absorbed before adding more and stirring frequently, until rice is tender and mixture is creamy, about 25 minutes longer.
   
6. Add roasted squash, cream, Parmesan cheese and sage; stir until heated through. Season to taste with salt and pepper. Serve warm.

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