Butternut Squash Risotto

• 1/3 pound pancetta
• 1 medium onion
• 1 shallot
• 2 tablespoons olive oil
• 1 tablespoon butter
• 3 cups chicken stock
• 1/2 cup white wine
• 1/2 cup pumpkin seeds
• 1/2 bunch parsley
• 1/2 cup grated parmigiana

1. Preheat oven to 350 deg F. Peel and cut up squash and salt and pepper. Peel and dice shallot and onion.
2. Saute pancetta in oven-proof pan. Remove and drain, saving fat.
3. Adding a bit of oil to fat if necessary, toss butternut pieces in pan; roast for 30 minutes turning once or twice. Add pumpkin seeds for the last 5 minutes to crisp up.
4. Saute onions and shallots in butter and oil until soft in heavy saucepan; add rice and stir until rice starts to sizzle. Add about 1 cup hot chicken stock. Stir constantly until the stock is almost absorbed then add remaining stock in one-cup amounts over the next 12 minutes, still stirring. When stock is almost absorbed add wine.
5. Add cooked butternut squash, cheese and parsley; stir and cover over very low heat for 5 minutes. When ready to serve, crumble pancetta, pepitas and more cheese over the top.

pancetta, onion, shallot, olive oil, butter, chicken stock, white wine, pumpkin seeds, parsley, parmigiana

Taken from food52.com/recipes/7294-butternut-squash-risotto (may not work)