Squash Risotto with Bacon & Leeks - Andrew Zimmern

Ingredients

• 2 tablespoons olive oil
• 3/4 pound diced butternut or acorn squash
• 2 ounces smoked bacon or pancetta, diced
• 2 leeks, diced whites and pale green parts only
• 3 sprigs fresh marjoram
• 1 1/2 cups arborio rice
• 1 cup white wine
• 5 (approximately) cups chicken stock, preferably homemade
• 1/2 cup of the best-aged pecorino Romano you can get your hands on, grated