Risotto is a fantastic comfort food but has a fussy reputation. This Butternut Squash Risotto is straightforward and so delicious!
Preheat oven to 400F with rack in middle position. Peel and cube butternut squash into 3/4-inch cubes. Line a baking sheet with foil and spread squash out over the baking sheet; toss with olive oil, 1 tsp kosher salt, 1/2 tsp black pepper, and roast for 25 minutes or until fork-tender. Remove from heat and set aside.
In a heavy pot or Dutch oven, saute the butter, bacon, and onions on medium-low until cooked through and translucent, about 10 min, stirring often. Add rice and garlic. Stir to coat well. Add wine and cook for 2 minutes. Add 2 cups of chicken stock to the rice, with 1 tsp kosher salt and 1/2 tsp black pepper. Stir and simmer until stock is almost fully absorbed, 5-10 min.
Continue simmering and add 1 cup of stock at a time, stirring very few minutes. The key is to keep adding liquid and letting rice fully absorb it, a cupful at a time. It takes about 30 minutes for rice to be tender and all of the broth has been used/absorbed. Remove from heat, and gently toss in roasted squash, parsley, and parmesan cheese. Serve immediately.