1. In a multifunction electric pressure cooker, use the sauté setting to heat olive oil for 2 minutes. Add pancetta and cook for 3 to 4 minutes or until crisp. Remove and drain on paper towel; set aside. Add rice to pan and stir to coat in drippings. Pour in wine and stir, scraping up any bits on the bottom of the pan. Turn off the multifunction electric pressure cooker.
2. Add mushrooms, onion, garlic, and salt. Stir in 2 cups squash cubes and broth.
3. Lock the lid in place and close pressure release valve. Pressure cook on high for 8 minutes. Turn off the multifunction electric pressure cooker and quick-release the pressure. Carefully remove the lid. Stir in the remaining squash cubes. Continue stirring until mixture reaches the desired creamy consistency.
4. Serve topped with basil, pepper, and pancetta.
5. In the Slow Cooker. Cook time: 2 hours 20 minutes: In a large skillet, cook pancetta in oil over medium heat until crisp; drain on paper towel. Stir rice into drippings; add wine. Transfer to 4-quart slow cooker. Follow recipe Step 2. Cover and cook 2 hours on high. Stir in remaining squash; cook 20 minutes or until creamy. Continue as in step 4.

Each serving contains: 231 calories, 5 g fat, 1 g saturated fat, 0 g trans fat, 4 mg cholesterol, 462 mg sodium, 39 g carbohydrates, 1 g fiber, 3 g sugar, 6 g protein. Daily values: 56% vitamin A, 5% vitamin C, 2% calcium, 6% iron.