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Risotto is the ultimate comfort food, even when unadorned. But recipe developer Erin McDowell just fall-ified the dish with butternut squash and a crispy leek topping, and now we officially can’t get enough. Thankfully, her method is foolproof.
“You roast butternut squash, then puree it with chicken broth and use that as the liquid to make the risotto,” McDowell tells us. It’s an extra step, yes, but worth it when the final result is so creamy and savory-sweet. (Want to make this vegetarian? Just use vegetable broth.)
“I grew up eating lots of leeks,” she continues, “and my parents grew them in their garden, so I love using them in the fall when they’re in season. They are very sweet and go well with the texture of the rice, but I also like to save some for a crispy topping. Because they’re so papery, leeks crisp up faster than onions. It seems like a time-consuming step, like caramelizing onions, but it’s actually very quick and they make a great garnish.”
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