Barefoot Contessa's Butternut Squash Risotto

I saw ina make this on her food network television show, the episode was entitled weekend lunch.""

Steps

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 shallots 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 plus the saffron , 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.

Ingredients

butternut squash, olive oil, salt & freshly ground black pepper, chicken stock, unsalted butter, pancetta, shallot, arborio rice, dry white wine, saffron thread, parmesan cheese