Saffron and Butternut Squash Risotto

Ingredients:

• 1 butternut squash (1 kg)
• 2 tbsp. l. olive oil
• 6 cups chicken broth, preferably homemade
• 80 g unsalted butter
• 60 g pancetta, diced
• 0.5 cup chopped shallots (2 large onions)
• 1.5 tbsp. Arborio rice (280 gr.)
• 0.5 cups dry white wine
• 1 teaspoon saffron threads
• 1 tbsp. freshly grated parmesan

Preparation:

1. Preheat oven to 200°C (400°F). Peel the pumpkin, remove the seeds, and cut the flesh into 2-cm (1/2-inch) cubes. You should have about 6 cups of pumpkin. Place on a baking sheet and drizzle with olive oil. Sprinkle with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Bake for 25–30 minutes, stirring once, until the pumpkin is very tender. Set aside.
2. Meanwhile, heat the chicken broth in a small saucepan over low heat.
3. In a heavy-bottomed saucepan or cauldron, melt the butter and sauté the pancetta and shallots over medium-low heat for 10 minutes, until the shallots are translucent but not darkened. Add the rice and stir to coat the grains with butter.
4. Add the wine and cook for 2 minutes. Add 2 ladles of broth to the rice, along with the saffron, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Stir and cook until the broth is absorbed, 5–10 minutes. Continue adding broth, 2 ladles at a time, stirring every few minutes. Cook each time until the mixture becomes slightly dry, then add more broth. Continue cooking until the rice is cooked al dente, about 30 minutes total.
5. Remove from heat, add pumpkin cubes and Parmesan. Mix well and serve.