Ingredients:

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1 large onion, chopped

2 cloves of garlic, chopped

2 tbsp of extra virgin olive oil

8 oz of diced pancetta

1 bag (20 oz) of frozen, diced butternut squash

1 kg (2.2 lb package) of arborio rice 

1 can of pumpkin puree (15 oz)

2 quarts of soup/stock (1 chicken and 1 vegetable), kept warm

6 oz of shredded/coarsely grated parmigiano 

 6 oz diced Fontina cheese

salt and pepper to taste

ground nutmeg to taste (optional)

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Directions:

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Sauté pancetta with the olive oil in a large Dutch oven. 

When pancetta is almost crispy, add the onion and garlic. 

Saute' until golden.

Add the rice and stir to allow it to "fry" a little in the oil mixture to absorb the flavors.

Add the butternut squash and stir for a couple of minutes.

Over low flame, add one cup of warm stock, cover but stir often. 

When liquid is absorbed, add another cup of stock and continue process until all stock is gone. 

Add canned pumpkin and cheeses. 

Stir until totally incorporated. 

Adjust seasoning by adding salt, pepper and nutmeg (nutmeg is optional) to taste.

Let risotto sit a few minutes before serving.

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I make this for Thanksgiving and it serves up to 20 people on the buffet table.

Don't worry if you have leftovers....this is so good it's even better the next day, reheated in the microwave! :)