Butternut Bacon Risotto

Yumm!

Nouns:
1.5 cups Arborio or other short-grain rice
3-4 cups vegetable stock
1/2 cup white wine
1 small butternut squash, seeded, peeled and roasted
4 slices turkey bacon, sliced
1 medium onion, diced
5-6 cloves garlic, minced
1 sprig rosemary
1 bay leaf
1 tsp thyme
3-4 oz fresh grated parmesan
olive oil

Verbs:
Heat the broth, wine and herbs in a saucepan over medium heat.  In a separate pan, lightly saute the rice in olive oil over medium heat for a few minutes until rice is coated and smells lightly toasty.  Add a cup of the hot liquid to the rice and stir.  Once the liquid is absorbed, add more, a ladle-full at a time, waiting until the liquid is mostly absorbed before adding more, until the rice is cooked through.  Stirring enough to keep the rice from sticking to the bottom.   In the meantime, saute the onion, garlic and bacon and add to the cooked rice mixture.  Remove from the heat and combine with the squash, which should mashed into small pieces with a fork.  Then add the cheese, plus salt and pepper to taste.