Risotto with Butternut Squash Recipe

Ingredients

• 4 tablespoons olive oil
• 2 tablespoons white onions (chopped)
• 7 to 8 slices pancetta or bacon (sliced into 1/4-inch wide strips)
• 1 Cup rice for risotto (either Arboria, Carnaroli or Vialone Nano)
• 1/3 Cup dry white wine
• 4 to 5 cups chicken stock
• 1 Cup Butternut Squash (diced into 1/4-inch cubes)
• 1 Cup spinach (sliced into 1/4-inch strips)
• 1 Cup parmesan cheese (freshly grated, plus extra to garnish)
• Salt (to taste)
• ground black pepper (to taste)