Butternut Squash Risotto | Louisiana Kitchen & Culture

Ingredients

• 1 butternut squash (about 2 pounds)
• 2 tablespoons olive oil
• kosher salt and freshly ground black pepper, to taste
• 6 cups chicken stock
• 6 tablespoons unsalted butter
• 2 ounces pancetta, diced
• 1/2 cup minced shallots (about 2 large)
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine
• 1 teaspoon saffron threads
• 1 cup freshly grated Parmesan