Butternut Squash Risotto with Pancetta, from Sarah

I actually made it tonight the traditional way - I just added the broth about 1/2 cup at a time and reduced all the broth while it was in the pan on the stove, I didn't put it in the oven at all - and it was equally yum:

1 1/2 pounds butternut squash, peeled, seeded, and cut into 1/2-inch cubes (about 3 1/2 cups)
Cooking spray
2 cups fat-free, less-sodium chicken broth
1 1/3 cups water
2 tablespoons Madeira wine or sweet Marsala
1 tablespoon minced fresh tarragon
4 ounces chopped pancetta
1 cup finely chopped onion
1 teaspoon olive oil
2 garlic cloves, minced
3/4 cup uncooked Arborio rice or other short-grain rice
2/3 cup (about 2 1/2 ounces) 1/2-inch-cubed Monterey Jack cheese
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons pine nuts, toasted
Fresh tarragon sprigs (optional)
Preparation
Preheat oven to 475°.

Place squash on a nonstick jelly-roll pan coated with cooking spray. Bake at 475° for 20 minutes or until tender, turning after 10 minutes.

Reduce oven temperature to 325°.

Combine broth, water, wine, and tarragon in a saucepan; bring to a simmer. Keep warm over low heat.

Cook pancetta in a large ovenproof Dutch oven over medium-high heat until crisp. Remove pancetta from pan; drain on a paper towel. Discard pan drippings. Add onion and oil to pan; sauté 10 minutes or until onion is tender. Add garlic; sauté 1 minute. Add rice to pan; sauté 1 minute. Stir in broth mixture; bring to a boil over medium heat. Reduce heat, and simmer over low heat, uncovered, for 10 minutes. (Do not stir; rice will have a liquid consistency similar to stew.)

Place pan in oven; bake at 325° for 15 minutes. Remove from oven. Stir in the squash, pancetta, cheese, salt, and pepper. Cover with a clean cloth; let stand 10 minutes (rice will continue to cook). Sprinkle with pine nuts. Garnish with tarragon sprigs, if desired.

Suggested by Amy - Shrimp and Lemon Risotto

Shrimp and Lemon Risotto
A recipe from the American Heart Association

Vegetable oil spray

1 medium leek, sliced

2 cloves garlic, minced, or 1 teaspoon bottled minced garlic

1 cup Arborio rice or medium-grain rice (about 8 ounces)

1 1/2 cups low-sodium chicken broth

1/2 cup reduced-sodium chicken broth

1 cup dry white wine or nonalcoholic white wine

8 ounces bay scallops, rinsed

8 ounces medium shrimp in shells, rinsed, peeled, and deveined

3 ounces fresh snow pea pods, trimmed and halved crosswise

1/2 medium red bell pepper, chopped

3 tablespoons grated or shredded Parmesan cheese

2 tablespoons chopped fresh basil or 2 teaspoons dried, crumbled

1 1/2 to 2 tablespoons finely shredded lemon peel

Grated or shredded Parmesan cheese (optional)

Spray a medium saucepan with vegetable oil spray. Cook leek and garlic over medium-low heat for about 5 minutes, or until leek is tender.

Add rice. Stir well. Cook for 5 minutes, stirring often.

Add 1 1/2 cups of broth. Bring to a boil over high heat, stirring occasionally.

Reduce heat and simmer, uncovered, for 5 minutes, stirring occasionally. Add remaining chicken broth and wine. Increase heat to medium and cook for 5 to 8 minutes, stirring constantly (some liquid should remain). Add scallops, shrimp, pea pods, and bell pepper. Cook, stirring constantly, until liquid is almost absorbed, about 5 minutes (rice should be just tender and slightly creamy).

Stir in 3 tablespoons Parmesan cheese, basil, and lemon peel. Heat through. Serve immediately. Serve with additional Parmesan cheese, if desired.
Cooks Tip on Risotto: For proper consistency, carefully regulate the cooking temperature so the risotto boils lightly, not vigorously. If the liquid is absorbed before the rice reaches the just-tender stage, add more broth, wine, or water, a little at a time. Arborio rice is usually used in risottos, but you can substitute a medium-grain rice if you prefer. It wont be quite as creamy, however.