Barefoot Bloggers-Butternut Squash Risotto

I have fallen in love once before this year with food. Well, it happened again. This was possibly the most delicious dish I have ever tried. And I didn't think it was going to be amazing. Winter squash isn't my favorite vegetable. This exceeded my expectations. It was amazing. I don't know how else to describe it. I didn't eat anything else that I made for dinner. WOW! The subtle sweetness of the squash with the savory deliciousness of the rice was unbelievable. I made it lighter that Ina called for, but it still knocked my socks off! I have never made risotto before, but I think it might become a monthly, if not more, occurance. Delicious! I reduced the amount of olive oil, butter, pancetta, and cheese, used onions instead of shallots and omitted the saffron (didn't have any). Thank you to Rachel of Rachel Likes to Cook who chose this marvelous Barefoot Bloggers dish! Butternut Squash Risotto adapted from The Barefoot Contessa

1 butternut squash (2 pounds)

1 1/2 tablespoons olive oil

Kosher salt and freshly ground black pepper

6 cups chicken stock, preferably homemade

2 tablespoons unsalted butter

1 1/2 ounces pancetta, diced

1/2 cup minced onion

1 1/2 cups Arborio rice (10 ounces)

1/2 cup chicken stock

1/2 cup freshly grated Parmesan

Preheat the oven to 400 degrees F.
Peel the butternut squash, remove the seeds, and cut it into 3/4-inch cubes. You should have about 6 cups. Place the squash on a sheet pan and toss it with the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper.

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 or Dutch oven, melt the butter and saute the pancetta and onions on medium-low heat for 10 minutes, until the onions are translucent but not browned. Add the rice and stir to coat the grains with butter. Add the 1/2 cup chicken stock and cook for 2 minutes. Add 2 full ladles of stock to the rice plus the 1 teaspoon salt, and 1/2 teaspoon pepper. 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. Continue until the rice is cooked through, but still al dente, about 30 minutes total. Off the heat, add the roasted squash cubes and Parmesan. Mix well and serve.