Roasted Butternut Squash Risotto

Ingredients
1 or 2 butternut squash (3 pounds)
2 tablespoons olive oil
Salt and freshly ground black pepper
6 - 8 cups chicken stock
6 tablespoons (3/4 stick) unsalted butter
4 ounces pancetta, diced
2/3 cup minced shallots (2 large)
2 cups orzo
3/4 cup dry white wine
1 teaspoon saffron threads (optional)
1 cup freshly grated Parmesan

Preheat the oven to 400 degrees F.

Slice the butternut squash lengthwise and remove the seeds. Drizzle with olive oil. Place skin side up on a sheet pan. Roast for 45 minutes or until very tender. After it cools, scoop out squash and discard skin. Set aside.

Meanwhile, heat the chicken stock in a small covered saucepan. Leave it on low heat to simmer.

In a large non-stick pan, melt the butter and saute the pancetta and shallots on medium-low heat for 10 minutes. Add the orzo and stir to coat with butter. Add the wine and cook for 2 minutes. Add 2 full ladles of stock to the orzo plus 1 teaspoon salt and 1/2 teaspoon pepper.

Stir, and simmer until the stock is absorbed, 5 to 10 minutes. Continue to add the stock, 1 ladle at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry, then add more stock. Continue until the orzo is cooked through, but still al dente, about 30 minutes total.

Turn off the heat. Add the roasted squash and Parmesan. Mix well and serve.