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add to shopping list 3 tablespoons olive oil, divided 4 cups 1/2-inch cubes peeled butternut squash (from 21/4 pounds squash) 3 cups 1/2-inch-wide slices leeks (white and pale green parts only) 1 tablespoon chopped fresh thyme 2 cups arborio rice 4 14-ounce cans (or more) ve [...]
Read the recipe at epicurious.com
