Butternut Squash Risotto

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• Servings: 8
• 6 cups chicken stock
• 1 lb diced butternut squash
• 2 teaspoons olive oil
• 4 ounces pancetta
• 1 medium chopped onion
• 1/2 teaspoon garlic
• 1 1/2 cups arborio rice
• 1/2 cup dry wine
• 2 tablespoons fresh parsley
• 2 tablespoons roasted pumpkin seeds

Recipe

• 1 in sauce pan, combine stock and squash. bring to a boil. let simmer.
• 2 pour oil into a saucepan, place over medium heat.
• 3 add pancetta; continue cooking for 10 minutes.
• 4 add onions and garlic. continue cooking for 5 to 7 minutes.
• 5 add rice and cook for 3 to 4 minutes.
• 6 add wine and continue cooking until absorbed.