Butternut Squash Risotto with Pancetta and Pecorino

Butternut Squash Risotto with Pancetta and Pecorino
Makes 2 servings

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Ingredients
2oz pancetta, finely chopped
2 shallots, sliced
2 garlic cloves, sliced
¾ cup Arborio rice
½ cup dry white wine
3 cups chicken or vegetable stock
2 cups shredded squash
1 tbsp chopped fresh parsley (or other green herb)
2 tbsp pecorino

Coat a dutch oven or deep sauté pan with olive oil, and cook the pancetta until browned, about 5 minutes. Add the the shallot and garlic and cook until fragrant and beginning to brown, about 4 minutes. Add the rice and continue to cook for another few minutes so the grains are covered in oil and beginning to toast. Add ½ tsp of salt and the wine and cook, stirring, until nearly evaporated, about 1 minute. Return the heat to medium, and add 1 cup of stock, stirring occasionally until the rice has absorbed the liquid.

Turn the heat down to medium-low and continue adding the stock to the pot in ½ cup portions, stirring occasionally until each batch is absorbed before adding more. You don’t need to be constantly stirring, but you also want to make sure that the rice does not stick to the bottom of the pan. When the liquids are almost absorbed, add the next ½ cup of stock and repeat. During this time, if the liquids have absorbed, don’t be shy in adding more stock. This is not a precise science, it may end up being more or less than 3 cups total.

In the meantime, if you haven’t made it in advance, follow directions above for the shredded squash.

Once the stock is almost gone, and the risotto has only a slight bite to it, add the squash mixture. Cook for another few minutes, stir in half the parsley, and garnish with the remaining herbs and cheese.

Serve immediately.