This risotto is awesome because a) risotto is awesome. Full stop. If you insist on more reasons to make this recipe, then how about b) it uses butternut squash puree, which is whisked in with the stock. So as you stir in cup after cup of stock, you are also infusing the dish with squashy deliciousness. Start with caramelized onions, shitake mushrooms, and finish with sage butter, and you're no longer talkin' grandma's risotto (if your grandma makes you risotto, move over, cuz I'm coming over for dinner).
It is a little time consuming though. So there's that. But you've already got the wine out, so right there is a way to make constant stirring more entertaining.
I originally found this recipe on Mitten Machen, and she adapted it from William Sonoma.