Butternut Squash Risotto… light but hearty

Craving risotto but not wanting all the calories?  Try this lightened up version of a fabulous fall staple.

Ingredients (serves 2-3)

• 1 small butternut squash
• 1 TBSP olive oil
• 3 cups chicken or vegetable stock
• kosher salt (or sea salt) and black pepper
• 2 tablespoons butter (I use Earth Balance soy-free butter)
• 1 ounce pancetta
• 3 garlic cloves, minced
• 3/4 cup arborio rice
• 1/4 cup dry white wine
• 1/2 tsp saffron or nutmeg
• 1/2 cup parmesan cheese (Go Veggie is a good dairy-free alternative)

Directions

1. preheat the oven to 400 degrees
2. chop butternut squash into 1/2 inch cubes and place in a ziplock bag
3. add olive oil to bag as well as salt/pepper to taste.  (close the bag) shake and then spread on a baking sheet.
4. bake for approximately 20 minutes, or until the cubes are fork tender
5. while the squash is baking, heat the stock over low heat in a sauce pan
6. in a dutch oven or cast-iron pot, melt butter on a medium-low heat and add the pancetta and garlic.  cook until the pancetta is crispy and the garlic turns opaque
7. add rice and coat with the pancetta mix, then add the wine and cook for 2-3 minutes
8. add a ladle (approximately one cup) of stock as well as the saffron (or nutmeg) and continue cooking, about 5 minutes (or until the rice becomes dry), then continue slowly adding ladles of chicken stock until the rice turns opaque. This should take about 30 minutes (about 5-10 minute intervals of adding the stock and simmering out)
9. when the butternut squash is done, transfer half of the cubs into a blender and puree.  then add the puree and remaining cubes to the squash mixture. 
10. Once the rice is done cooking, add parmesan cheese and mix completely.  Wait until the very last minute to add the parmesan because it dries out the rice! Then season with salt, pepper and serve (with the remaining white wine, of course)