Butternut Squash Risotto with Crispy Leeks

Ingredients

• Risotto
• 3 tablespoons (45g) extra-virgin olive oil, divided
• 1 (1,400g) medium butternut squash, halved and seeds removed
• Kosher salt and freshly ground black pepper
• 3 cups (680g) chicken or vegetable broth
• 5 tablespoons unsalted butter, divided
• 2 large or 3 small leeks, finely minced
• 1 garlic clove, minced
• 1 cup (201g) Arborio rice
• ½ cup (113g) dry white wine
• ½ cup (41g) finely grated Parmesan cheese, plus more for finishing
• Crispy Leek Topping
• 2 tablespoons (28g) unsalted butter
• 1 large or 2 small leeks, halved lengthwise and thinly sliced
• Kosher salt