Butternut Squash Risotto

Jason and I grew butternut squash in our garden this year so we started looking around for yummy recipes. This was my first attempt at make risotto and it was fabulous. This recipe feeds 6-8 people so don't be afraid to half it. I know I will the next time I make it.

Ingredients:

• 1 butternut squash (2 pounds)
• 2 tablespoons olive Oil
• Kosher salt & fresh ground black pepper
• 6 cups chicken stock
• 2 tablespoons unsalted butter
• 1/2 cup minced shallots (2 large)
• 1 1/2 cups Arborio rice (10 oz)
• 3/4 cup dry white wine
• 1/2 teaspoon garlic powder
• 1 cup freshly grated Parmesan cheese
• 2 ounces pancetta, diced (optional)

Preheat the oven to 400 degrees F.

Peel the butternut squash, remove the seeds, and cut into 3/4 inch cubes. You should have about 4-6 cups. Place the butternut squash on a sheet pan and toss with the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Roast for 25-30 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 or dutch oven, melt 2 tablespoons butter and saute the shallots and pancetta (optional) on medium-low heat for 10 minutes, until the shallots are translucent but not browned. Add the rice and stir to coat the grains with butter. Add the wine and cook for 2 minutes. Add 2 full ladles of stock to the rice, 1 teaspoon salt, 1/2 teaspoon pepper, 1/2 teaspoon garlic powder. Add 2 cups of the roasted butternut squash. Stir and simmer until the stock is absorbed, 5 to 10 minutes. Continue to add the stock, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry, then add more stock. Before you add your last 2 ladles of stock, add another 1 - 2 cups of the butternut squash. Continue adding stock until the rice is cooked through, but still al dente, about 30 minutes total. Take off the heat, add 2 tablespoons butter, parmesan cheese. Mix well. Serve topped with more Parmesan cheese, fresh chopped parsley and a dash of olive oil.