Butternut Squash Risotto

I'm linking up with my dear friend Andie at Sweet, Southern, Spirited for a Thanksgiving side dish link up. While I love all the traditional trimmings, I like the idea of my Butternut Squash Risotto paired with roasted Turkey...or all by itself!

I use Ina Garten's Butternut Squash Risotto recipe. Find the original post here.

Butternut Squash Risotto

Adapted from Ina Garten

Ingredients

1 butternut squash (2 pounds)

2 tablespoons olive oil

Salt and Pepper

6 cups of chicken stock (vegetable stock works fine too)

6 tablespoons (3/4) stick of unsalted butter

2 ounces pancetta, diced (I get mine at the deli so I can get exactly the amount I need)

1/2 cup minced shallots (2 large)

1.5 cups Aborio rice

1/2 cup of dry white wine

1 teaspoon saffron threads  Great if you have but not necessary

1 cup freshly grated Parmesan cheese

Directions

Preheat the oven to 400 degrees

Peel the butternut squash, remove the seeds, and cut into 3/4-inch cubes (does not have to be exact). The yield should be around 6 cups. Place the squash on a sheet pan and toss with olive oil, salt and pepper to taste. Roast for 25 to 30 minutes, tossing once, till very tender. Set aside.

Meanwhile, heat the chicken or vegetable 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 shallots on medium-low heat for 10 minutes and shallots are translucent. Add the rice and stir to coat the grains with butter. Add the win and cook for 2 minutes. Add 2 full ladles of stock to the rice plus 1 teaspoon salt and 1/2 teaspoon pepper. Sit, and simmer till stock absorbed, 5 to 10 minutes. Continue to add 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, around 30 minutes. Take off the heat, add the roasted squash and Parmesan cheese. Mix well and serve.