Fog Crest Vineyard - Recipes - Butternut Squash and Mushroom Risotto

Ingredients

• 2 cups butternut squash, peeled and diced
• 6 cups chicken stock
• 4 ozs pancetta, diced
• 2 tbsps olive oil
• 1 medium onion, diced
• 4 tbsps butter
• 1 cup Arborio rice
• 1/2 cup white wine
• 2 tsps minced garlic
• 2 tbsps fresh thyme
• 4 ozs shitake mushrooms, thinly sliced
• 8 ozs crimini mushrooms, thinly sliced
• 1/3 cup grated Parmesan cheese