butternut squash risotto

It is cold.

I have a freezer full of chicken stock.

It is time for risotto.

People geek out about and/or are intimidated by risotto. I do not know why. If you can stir, you can make risotto.

This was inspired by a dish I had at The Federal last fall. As always, all measurements are approximate, and this goes a lot better while imbibing the beverage of your choice (though I really do recommend a tall, cold beer for this, because you will be standing over the stove more or less continuously for about 40 minutes.)

1 butternut squash
1 med-large white onion, chopped
3 cloves garlic, smashed and diced
3 slices bacon, cut into 1/2-inch pieces
olive oil
1 1/2 cups arborio
6 cups chicken stock (bring to a simmer and keep hot)
1 cup white wine
5 Tbs parmesean and/or romano (I used about half and half...the sharpness of the romano balances the sweetness of the squash rather nicely)
2 Tbs butter
4 oz baby spinach
salt, pepper, cayenne, sage, saffron, and nutmeg (to taste)

1. Preheat oven to 425.
2. Peel, seed, and cube the squash into ~1/2-inch pieces. Toss with olive oil to coat, season with salt, pepper, and nutmeg. Roast until they start to caramelize (start checking after 20 minutes...you'll probably smell it when they are done.) Set aside or just keep warm in the oven.
3. In the meantime, saute the onion, garlic, bacon, with some olive oil in a large pan until the onions are translucent and the bacon is just starting to crisp. Add the rice, and continue cooking for another minute.
4. Add the liquid (wine first, then the stock) about 1/2 cup at a time, stirring more or less constantly as the liquid is absorbed. You're going for a creamy consistency and just on the soft side of al dente. (You may not need all of the stock). This will take 15-20 minutes.
5. Reduce heat; add the squash, cheese, butter, and spinach. Cook until the melty things melt and the spinach just wilts. Season to taste.