Butternut Squash Risotto(Gluten Free)

So here is another recipe that I have been making for years but have yet to post on here! It's one of my daughters favorites, and almost every time I ask her what she wants for dinner she says, "risotto." I found it after randomly searching Google for a recipe to use butternut squash for, and now risotto is also one of my favorite things to eat. If I go to a restaurant and risotto is on the menu, it's a near guarantee I will order it.

For those of you who haven't had risotto before, it's a rice dish made from arborio rice, but is made a little bit different so that it is very creamy and saucy. Don't try to rush it when cooking this recipe, it's a slow process in which you will be at the stove for an hour without much leaving. Trust me when I say it's worth it. And, hey, it uses wine, so pour a glass for yourself before starting and it will make the cooking process that much more enjoyable!
Note: Using drinking wine rather than cooking wine WILL make your food taste better. If you wouldn't drink it, why would you eat it? Trust me, spend the extra money and get a bottle of normal wine.



Butternut Squash Risotto

 2 cups arborio rice
1 1/2-2 boxes chicken broth(about 6 cups)
1/2 cup white wine
2 shallots, chopped
2 ounces pancetta, chopped
1 cup shredded parmesan cheese
1 butternut squash
Oil
Salt

Peel and cube the butternut squash and put it into a baking dish and cover with oil. Put in the oven at 350. It will stay in the oven until the risotto is done, but will need to be stirred occasionally. You can sprinkle a bit of salt on it halfway through.

In a large pot, melt butter and add the shallots. Cook for a few minutes and then add the pancetta. Continue to cook for another few minutes and then add the rice. Coat the rice in the butter and then pour the wine over it and stir. When the wine has absorbed, add about 1/2-1 cup of broth. Stir and when the liquid is absorbed, add another 1/2-1 cup of broth. You will continue this process of add small amounts of broth, stirring, and waiting for the liquid to absorb before adding more until the mixture begins to look creamy and it seems like the liquid is not absorbing as much. At this point, add the cheese and mix it in until well combined.

You can either mix the butternut squash into the risotto, or serve on top.

This is the link to the original recipe, and I have stayed mostly true to it. However, it calls for saffron, which is a pretty pricy spice, and I think that it tastes fine without it, so I have never used it. Also, in her recipe, she heats the broth in another pan so that as she is adding it, it is already hot. This may make the risotto better, but I have never felt like dirtying extra pans that I don't need to(I hate doing dishes) and I feel like the risotto is just fine using room temperature broth.