Risotto With Butternut Squash, Leeks, and Sage

      Ill keep this one short b/c its Friday and I have a life. Tonight I made risotto with (read the above title) and it turned out amazing! This is only my second time experimenting with risotto but I already know how to give it the tender love it deserves to bring it over the top. This dish is so simple literally anyone with eyes and at least one hand can make it. I strongly suggest trying this one if you want to really wow your friends. The roasted squash with honey was so good I wanted to eat it by itself! Here's the photo i took on my kitchen counter and the recipe that goes along with it. Enjoy your Friday festivities. Cheers!

Ingredients:

• 2 tablespoons olive oil, divided
• 4 cups 1/2-inch cubes peeled butternut squash (from 21/4 pounds squash)
• 3 cups 1/2-inch-wide slices leeks (white and pale green parts only)
• 1 tablespoon chopped fresh thyme
• 2 cups arborio rice
• 4 14-ounce cans (or more) vegetable broth
• 1 cup chopped fresh sage
• 3/4 cup freshly grated Parmesan cheese 

       Preheat the oven to 400 degrees. While the oven preheats, place the cubed squash on a baking tray and season lightly with salt and pepper. Drizzle honey over the squash and place in the oven once preheated. Next, heat 2 tablespoons oil in heavy large pot over medium heat then add the leeks, and thyme and stir until tender but not brown, about 5 minutes. Add rice and stir 1 minute. Add 1 cup broth and simmer until absorbed, stirring frequently, 3 to 4 minutes. Add remaining broth by 1/2 cupfuls, allowing each addition to be absorbed before adding next, stirring often, about 15 minutes. Return squash to pot. Continue to cook until rice is just tender but still very creamy, stirring gently and often, about 10 minutes longer (about 25 minutes total cooking time). Remove from heat. Stir in sage and 3/4 cup freshly grated Parmesan cheese. Season to taste with salt and pepper. Transfer to large bowl and serve with additional Parmesan cheese.