Preheat oven to 400° F. Heat the stock/broth over medium-low heat in a pot.
7 cups chicken stock
Cook the pancetta in a large skillet over medium heat until just starting to get crisp. Add the shallots and cook for another 3 to 4 minutes, until softened.
4 oz pancetta, ¼ cup shallots
Add the rice and cook, stirring often, until lightly toasted, about 6 minutes. Add the wine and cook until almost completely evaporated, a couple more minutes. Stir in ½ tsp salt and ½ tsp black pepper (See NOTES regarding salt levels).
1½ cup Arborio rice, ½ cup white wine, Kosher salt and black pepper
Ladle in enough of the hot stock to just cover the rice. Stir frequently with a wooden spoon until almost all of the stock has been absorbed by the rice. Continue this process until the rice is soft and just barely al dente. This will take about 25 to 30 minutes, and you'll use between 6 to 7 cups of stock. Once the rice is almost tender, do a taste taste. Add a little more salt, if needed.
Meanwhile, add the butternut squash in a bowl and toss with 1 tbsp of olive oil and a liberal pinch of salt and pepper. Place the coated squash on a baking sheet and place in the oven. In the same bowl, toss the asparagus with 1 tbsp olive oil and a pinch of salt and pepper. Set the asparagus aside.
2 tbsp olive oil, 2 cups butternut squash, 8 oz asparagus
After 20 minutes of roasting, add the asparagus and cook for 10 minutes more. (Total baking time: Squash: 30, Asparagus: 10). Remove from the oven and set aside.
Add the roasted vegetables and cooked turkey (or chicken) to the risotto. Add a little more stock. The rice should have a creamy texture.
2 cups turkey
Remove from heat and stir in toasted pine nuts (save some for topping the risotto) and Parmesan cheese.
¼ cup pine nuts, ¼ cup Parmesan cheese
Garnish with parsley, pine nuts, and a little more freshly grated Parmesan. Serve at once.
1 tbsp flat-leaf parsley