Butternut Squash Risotto

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This was unbelievably good though a wee bit salty. I used bacon instead of pancetta which might explain part of the saltiness. To make up for that I've completely omitted all the salt from the recipe. I also changed the cooking of the bacon/pancetta a bit. We love our bacon well done and crispy but since you have to be careful to not burn the shallots (will give a bitter taste to the risotto) I decided to cook them separately at first. That way you can get your bacon crispy but the onions just translucent. If I can just find some more butternut squash I will definitely make this again!!


Ingredients:
1 butternut squash
2 Tbs olive oil
6 cups (1.5 L) chicken stock
butter
2 ounces pancetta or bacon, diced
1/2 cup minced shallots
1 1/2 cups Arborio rice
1/2 cup dry white wine
1 cup freshly grated Parmesan
sage, fresh or dried

Directions:
Preheat the oven to 400 degrees F (200'C).

Peel the butternut squash, remove the seeds, and cut it into 3/4-inch (2 cm) cubes. You should have about 6 cups (1.5 L). Place the squash on a sheet pan and toss it with the olive oil. Roast for 25 to 30 minutes, tossing once, until very tender. Set aside.

Meanwhile, heat the chicken stock in a small covered saucepan. Leave it on low heat to simmer.

In a heavy-bottomed pot melt some butter and saute the shallots on medium-low heat for 10 minutes, until the shallots are translucent but not browned. In a separate pan fry the pancetta/bacon. Add the fried bacon and rice to the onion pot and stir to coat the rice with butter. Add the wine and cook for 2 minutes or until the liquid is absorbed. Then add 2 ladles full of stock, stir and simmer until the stock is absorbed. Continue to add the stock, 1-2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry, then add more stock. Continue until the rice is cooked through, about 30 minutes total. Finally add the roasted squash, sage and Parmesan. Mix well and serve.

Adapted from Le Petit Pierogi