Butternut Squash and Pancetta Risotto | TasteToronto

Ingredients

• 1 whole small to medium squash
• 150 grams pancetta, diced
• 1 tablespoon olive oil
• 1 tablespoon butter
• 2 medium shallots, finely diced
• 1 cup arborio rice
• 1/2 cup dry white wine
• 4 cups chicken stock, hot (as needed)
• 1/2 cup grated Parmigiano-Reggiano, plus more for topping
• Kosher salt, to taste
• Black pepper, to taste