• Ingredients: 25
  • Serves: 6

Risotto with butternut squash and leeks with large leeks , thinly sliced, arborio rice or medium-grain rice, dry white wine, whipping cream, grated parmesan cheese, chopped fresh sage.


  • 3 large leeks , thinly sliced
  • 2 cups arborio rice or medium-grain rice
  • 1/2 cup dry white wine
  • 1/2 cup whipping cream
  • 1/2 cup grated Parmesan cheese
  • 2 tbsps. chopped fresh sage


For the topping:

  • 12 oz. white onions, peeled and sliced paper thin
  • 1/2 cup crème fraîche
  • 6 oz. slab bacon, rind removed, cut in matchsticks
  • Freshly ground black pepper

For horseradish crème fraîche

  • Purchased basil oil

For topping

  • Special equipment: a mandoline or similar manual slicer such as a Japanese ; a deep-fat thermometer

For dipping sauce:

  • Special equipment: a 12-inch bamboo steamer; a 6-inch rolling pin or dowel; a well-seasoned 14-inch wok with a lid



  1. Step 1 Preheat oven to 400°F. Place squash on large rimmed baking sheet. Drizzle with 2 tablespoons oil and sprinkle with salt and pepper; toss to coat.

    For this step you will need

  2. Step 2 Heat 2 tablespoons oil in another heavy large saucepan over medium-low heat. Add leeks and sauté until soft but not brown, about 10 minutes.

    For this step you will need

  3. Step 3 Add rice; stir 1 minute. Add wine and simmer until absorbed, stirring constantly, about 2 minutes. Add 1/2 cup hot stock; simmer until absorbed, stirring frequently.

    For this step you will need

  4. Step 4 Add remaining stock 1/2 cup 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.
  5. Step 5 Add roasted squash, cream, Parmesan cheese and sage; stir until heated through. Season to taste with salt and pepper.

    For this step you will need

Nutrition information

Calories 895 Carbohydrates 127 g (42%)
Fat 32 g (49%) Protein 25 g (49%)
Saturated Fat 12 g (58%) Sodium 776 mg (32%)
Polyunsaturated Fat 3 g Fiber 10 g (40%)
Monounsaturated Fat 16 g Cholesterol 54 mg (18%)