Name: Risotto with Butternut Squash and Leeks
Yield: Makes 6 first-course or 4 main-course servings
Ingredients: 1 large butternut squash (about 2 pounds), peeled, seeded, cut into 1/2-inch pieces; 4 tablespoons olive oil; 6 cups (about) chicken stock or canned low-salt chicken broth; 3 large leeks (white and pale green parts only), thinly sliced (about 3 cups); 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 tablespoons chopped fresh sage

"I visit Portland, Oregon, frequently because my son is in college there. Of the restaurants we've tried, Bread and Ink Cafe is one of the best," says Shelly Pearlman of Fairfax, California. "It's located in a funky part of town not far from the school. The squash and leek risotto I had for lunch was superb."

Some shaved Parmesan and fresh sage leaves would make an attractive garnish.

Recipe notes

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