Not much concentration needed, although you should be stirring the thing almost constantly with a wooden spoon - that'll help break the rice down into creaminess.
For a nice simple, squash risotto roast the squash in the oven and cut into cubes. Meanwhile get a pan of the best stock you can find - Marigold will do at a push - bubbling on the side. (optional) Chop half an onion and some garlic - you can get away with leaving out this step, as I'm a little undecided whether the flavour benefits or not, go easy on the garlic anyway. Then gently fry onion, then garlic, then add the risotto (arborio usually) rice into the oil and heat for no more than a minute whilst stirring. Then add a ladle of boiling stock and keep stirring, add another ladle when the last batch is nearly absorbed and so on. After about 10 minutes of this add about half the squash, a few chopped sage leaves and a pinch of saffron. Keep stirring and adding ladles of stock until the rice is nearly is cooked through and then add a another final ladle of stock, more sage, the remaining squash, some parmesan and a generous knob of butter (and cream if you have any around before stirring and then covering. Leave for a minute or few and that's it - it should be moist, but think creamy rather than watery.
was really filling though, less rice next time!
