Risotto with Butternut Squash Recipe

Heat olive oil in a large saucepan over medium-low heat. Cook onions and pancetta until onions are soft. Add rice and cook, stirring, until grains are translucent, about 8 to 10 minutes.

Add white wine and allow to evaporate completely, stirring once in a while.

Once wine has evaporated, add stock one cup at a time. Shake pan back and forth to minimize stirring.

Add squash after adding the fourth cup of stock. Simmer until squash is tender. Add more stock if mixture is too dry.

Stir in spinach and turn off heat. Add Parmesan cheese and stir a few times to distribute ingredients evenly. Season to taste with salt and pepper. Serve hot.