A risotto made from scratch is completely worth the effort.
Prep: 20 minutes
Cook: 2 hours 5 minutes
Total: 2 hours 25 minutes
For the most efficient risotto-making experience, roast your squash first, then make the stock, then cook the risotto. When the risotto is halfway done, fry up the pancetta. Have the components ready to go so you can serve the risotto as soon as it reaches the proper consistency.
If you prefer to start with ready-made stock, simmer it in a saucepan with the squash strings and seeds for 10 minutes, then strain the stock and return it to the pan to keep warm as you cook the risotto.
Chicken stock adds a more savory flavor, whereas vegetable stock will result in a sweeter risotto; though you can certainly use it to make a vegetarian version. (For a quick vegetable stock, use a large carrot, a small potato, and a celery stalk, all chopped into a few big pieces, in place of the chicken.) Sauteed shiitake or porcini mushroom chunks would make a fine substitute for the pancetta.
Nutritional values are based on one of six servings.