Acorn Squash Risotto with Pancetta

Ingredients

• 1 small yellow onion, diced
• 5 slices of pancetta, diced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 6 cups chicken or vegetable broth
• 1 ½ cups or Campanini or Arborio Rice
• 2 cups peeled and diced acorn squash
• ½ cup white wine
• 1 cup Parmesan cheese
• 1 tsp. salt plus more salt and pepper to taste
• 1 tablespoon parsley, minced