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Butternut Squash Risotto

Name: Butternut Squash Risotto
Ingredients: 6 cups low-sodium chicken broth; 1 cup Parmesan cheese, grated; 4-5 ounces pancetta, chopped; 1 1/2 cups butternut squash, peeled and diced; 1/4 teaspoon fresh thyme, roughly chopped; 3 tablespoons shallots, diced; 1 1/2 cups Arborio rice; 1 cup white wine; 1 tablespoon butter; Salt and pepper, to taste; Olive oil for pan

How do you make creamy risotto with pancetta and butternut squash even yummier? With parmesan crisps.