Butternut Squash Risotto

If you are wanting a change-up from a classic or mushroom risotto, try this one! It's another great way to use butternut squash. I must confess, I ate all the leftovers - a HUGE portion - in one sitting today. It's that yummy!

The original recipe is from Barefoot Contessa's Ina Garten.

Butternut Squash Risotto
1 butternut squash (2 pounds)
2 tablespoons olive oil
kosher salt and freshly ground black pepper
6 cups chicken stock
6 tablespoons unsalted butter
1 clove garlic, minced
3 strips of bacon (or 2 oz. pancetta), diced
1/2 cup minced shallots (2 large)
1 1/2 cups Arborio rice
1/2 cup dry white wine
1 1/4 cups freshly grated parmesan cheese
1 green onion, chopped

Directions
1. Preheat the oven to 400 degrees. Peel the squash, remove seeds and cut 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 25-30 minutes, tossing once, until very tender. Set aside.
2. Meanwhile, heat the chicken stock in a pot. Leave it on low heat to simmer.
3. In a skillet or large pan, melt the butter and saute the bacon, shallots and garlic, until the shallots are transparent but not browned - about 7-10 minutes. Add the rice and stir to coat the grains with butter.
4. Add the wine and cook for 2 minutes. Add 2 full ladles of stock to the rice, 1 teaspoon of salt, and 1/2 teaspoon pepper. Stir, and simmer until the stock is absorbed. Continue to add the stock, 2 ladles at a time, stirring frequently. Each time, cook until the mixture seems a little dry, then add more stock. Cook until the rice is cooked through, but still al dente, about 30 minutes total.
5. Off the heat, stir in the cheese, butternut squash and green onion. Mix well and serve.