Winter Squash Risotto

This recipe I made last night was adapted from the Winter Squash Risotto with Seared Radicchio from Deborah Madison's Local Flavors (one of my go-to-cookbooks for seasonal recipes.)  Her version used seared radicchio, but I had none on hand.  I used fresh sage (which is still tasty after I unearthed it from the blanket of snow covering my garden) and a small handful of pancetta to make it a one dish meal.

6 cups chicken stock
1 cup cooked winter squash
sea salt and freshly ground pepper
3 Tbsp butter
1 onion, finely diced
1 1/2 cups Arborio rice
1/3 cup diced pancetta (optional)
1/4 cup fresh sage leaves, chopped
1 cup shredded Gruyere cheese
freshly grated Parmigiano-Reggiano for garnishing

1.  Heat the stock and simmer on the stovetop before beginning the risotto.  Melt the butter in a seperate large stockpot.  Add the onion and cook over medium heat until wilted and golden in color, about 5 minutes.  Add the rice, stir to coat and cook for 1 minute.  Turn the heat to high and add 2 cups of the simmering stock.  Bring to a boil, stirring occasionally.  When all the liquid is absorbed, begin adding 1/2 cup of stock at a time, stirring constantly.  Once you've added 4 cups of the stock, stir in the squash, sage, and pancetta.  Continue cooking, stirring, and adding liquid until the rice is tender and the sauce is creamy.

2.  When the rice is done, add the Gruyere cheese and stir until melted in.  Season with salt and pepper to taste.  Serve in large pasta bowls with fresh grated Parmesan cheese on top.