I used to avoid risotto because I thought you had to stand by the stove for hours, stirring — not exactly my style! But, I decided to give it a try and, instead, found a dish that’s so delicious and cooks in 30 minutes. Test this first on your family and then when you have a party, you can invite your guests into the kitchen for drinks while everyone takes turns stirring the risotto.

Steps

1. Preheat the oven to 400 degrees.
2. Peel the butternut squash, remove the seeds, and cut it into ¾-inch cubes. You should have about 6 cups. Place the squash on a sheet pan and toss it with the olive oil, 1 tsp. salt, and ½ tsp. pepper. Roast for 25 to 30 minutes, tossing once, until very tender. Set aside.
3. Meanwhile, heat the chicken stock in a small covered saucepan. Leave it on low heat to simmer.
4. In a heavy-bottomed pot or Dutch oven, melt the butter and sauté the pancetta and shallots on medium-low heat for 10 minutes, until the shallots are translucent but not browned. Add the rice and stir to coat the grains with butter. Add the wine and cook for 2 minutes. Add 2 full ladles of stock to the rice plus the saffron, 1 tsp. salt, and ½ tsp. pepper. Stir, and simmer until the stock is absorbed, 5 to 10 minutes.
5. Continue to add the stock, 2 ladles at a time, stirring every few minutes. Each time, cook until the rice seems a little dry, then add more stock. Continue until the rice is cooked through, but still al dente, about 30 minutes total.
6. Off the heat, add the roasted squash cubes and Parmesan cheese. Mix well and serve.