Butternut Squash and Melted Leek Risotto

This risotto came about because JMac needed a Halloween-themed pot luck dish, so I promptly got to work creating a "pumpkin themed" recipe this without actually using pumpkin (never been a huge fan of pumpkin). I am so happy I did because it ended up being awesome and now graced my menu at least three times per winter. Ironically enough I saw a version of this in  Bon Appetit in November of last year. I thought mine sounded way better, and just to prove it (even if it was only to D and myself) I made mine that night just to compete. I  promise mine is better. It really is. =) This dish has several different cooking components but once you get them started you can pretty much do everything simultaneously. This is much better as a Sunday dinner dish because of the amount of time it takes to cook risotto (completely worth it though).Note - properly cooked risotto should spread when you transfer it to your serving plate. Just an FYI.

Makes about 4 large servings, plus leftovers

• Butternut Squash, at least a pound cubed (I like to buy butternut squash already cut up and cubed - it really makes life so much easier, you can also buy frozen if you choose).
• 4-6+ large Shallots, thinly sliced
• 4-5 garlic cloves, minced
• Herbs de Provence
• 1-2 bunches of leeks - white part only, sliced into rings and throughout cleaned of dirt (it is easiest to clean them after slicing by placing the rings into a strainer and running water over them - dry and reserve)
• 7 tablespoons butter
• dry white wine (about a half cup for leeks and between 1 -2 cups for risotto depending on taste
• 1 cup Arborio rice
• at least 3 cups of chicken broth - probably more - warm on low heat throughout
• Parmesan or Pecorino Cheese - to taste - about a half cup shredded
• Fresh torn basil

Preheat oven to 400

Toss butternut squash with about 2 or the shallots sliced and 2 garlic cloves minced, herbs de provence, salt, pepper, and basil/garlic/olive oil. Place on a baking sheet and bake until fork tender.

In a small saucepan, combine 5.5 tablespoons butter and about a half cup of wine over a medium heat. Add leeks and simmer for about an hour (the longer the better). Season as appropriate.

In a large skillet prepare the risotto. Melt remaining butter and a little olive oil in pan add in remaining shallots and garlic. Sprinkle with a touch of salt and cook until glassy.  Add the rice and toast, stirring until it is translucent.  Add about a cup and a half of the wine and stir until absorbed.  Then add the simmering chicken broth in half cup portions, stirring until absorbed, then adding more.  Once it gets a little more done I usually taste it and add more wine or chicken broth accordingly. Once the risotto has reached the desired texture – add salt and pepper to taste and add cheese. Add butternut squash (I usually add it whole but you can puree it with a little bit of broth if you prefer) and leek mixture and mix well. Garnish with basil and pepper to taste.