Butternut Squash Risotto

One of my goals for this year is to try more fruits and vegetables. One that I know will be good in winter is butternut squash. It was cold out so I decided to pair it with a nice risotto. Plus I felt healthy eating rice and veggies for dinner but still feeling full. For a little more protein I added some shredded chicken when I added the butternut squash at the end. 

Ingredients:

1 butternut squash (2 pounds)
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
6 cups chicken stock, preferably homemade
2 tbsp. unsalted butter
2 ounces pancetta, diced
1/2 cup minced shallots (2 large) or you could use 1 minced onion
1 1/2 cups Arborio rice
1/2 cup dry white wine
1 cup freshly grated Parmesan cheese

Directions:

1. Preheat the oven to 400 degrees.

2. Peel the butternut squash, remove the seeds, and cut it into 1/2-inch cubes. Place the squash on a sheet pan covered in foil 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.

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

4. In a heavy-bottomed pot or Dutch oven, melt the butter and saute the pancetta and shallots on medium-low heat for 5 minutes, until the shallots are translucent but not browned.

5. Add the rice and stir to coat the grains with butter. Add the wine and cook for 3 minutes.

6. Add 2 full ladles of stock to the rice, 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.

7. Off the heat, add the roasted squash cubes and Parmesan cheese. Mix well and serve.