Butternut Squash Risotto with Sage Breadcrumbs - Edible Dallas and Fort Worth

Ingredients

• 2 cups peeled and cubed butternut squash
• 3 tablespoons olive oil, divided
• Salt and pepper (to taste)
• 5-6 cups vegetable broth
• 1 cup leek, diced
• 1 tablespoon fresh garlic, minced
• 2 cups Arborio or short grain rice
• ¹⁄³ cup dry white wine or white cooking wine