Risotto with Butternut Squash, Leeks, and Basil

INGREDIENTS

• 1 tablespoon chopped fresh thyme
• 1 cup chopped fresh basil
• 4 cups 1/2-inch cubes peeled butternut squash (from 21/4 pounds squash)
• 3/4 cup freshly grated Parmesan cheese plus additional (for serving)
• 3 cups 1/2-inch-wide slices leeks (white and pale green parts only)
• 2 cups arborio rice
• 4 14-ounce cans (or more) vegetable broth
• 3 tablespoons olive oil, divided