Warm the chicken or vegetable stock in a saucepan. Set aside.
In a frying pan add half the butter (10 grams) and melt on a low heat.
Add in the diced onion or shallot, the crushed garlic and stir for 1-2 minutes until softened.
Add in the chopped sage leaves and stir.
Add in the other half of the butter (10 grams) and melt. Then stir in the Arborio rice and stir it constantly until it’s coated with the butter.
Chop the roasted butternut squash pieces into cubes and stir them into the risotto.
Add 2 teaspoons fresh lemon juice.
Add in a ladle of the warm stock to the pan and bring to the boil.
Keep stirring and adding stock a ladle at a time as the liquid simmers 10-15 minutes. You want the rice to be cooked through but still slightly al-dente.
In a separate pan add 1 teaspoon olive oil and cook the pancetta cubes on a low heat until crispy.
Stir the crispy pancetta cubes and grated parmesan into the risotto just before serving. Enjoy this tasty family meal!