I like to cook, but I hadn't made risotto before. The final product was too thick/gluey. I likely could have rescued it pretty easily by increasing the stock above 5 1/2 cups. So...next time I'll heat 6.5 to 7 cups just to be sure I have enough to get the right consistency. Both the bacon and parmesan contribute salt so I was careful in adding more. I used a 1/4 tsp of salt to the squash and nothing more. A little salt with the onions might have helped soften them. Overall, the flavor was good, and I'll try it again at some point.