Butternut Squash Risotto With Pancetta, Manchego & Sage

• 1.5 pounds Butternut squash, peeled, seeded and cut into bite-sized pieces
• 2 tablespoons olive oil
• 4 ounces chopped pancetta
• 1 tablespoon unsalted butter
• 1 cup finely chopped yellow onion
• 2 garlic cloves, minced
• 1 cup uncooked Arborio rice
• 2 cups low fat, low sodium chicken broth
• 1 1/3 cups water
• 2 tablespoons dry white wine
• 1 tablespoon minced fresh sage
• 2/3 cup aged Manchego cheese, grated
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground pepper
• 2 tablespoons pine nuts

1. Preheat oven to 400u0b0
2. Place squash in a single layer on a 1/4 sheet pan or in a cast iron skillet with olive oil. Sprinkle with kosher salt and fresh ground pepper to taste. Roast for 40 minutes, stirring once after 20 minutes.
3. Warm a small saute pan over medium heat. Place pine nuts in pan and toast for 6 - 8 minutes, stirring frequently. Remove from pan and set aside.
4. Cook pancetta in a large Dutch oven over medium-high heat until crisp. Remove pancetta from pan; drain on a paper towel. Discard pan drippings.
5. Add butter to dutch oven and melt. Then add onion; saute 10 minutes or until onion is tender.
6. Add garlic; saute 1 minute.
7. Add rice; saute one minute.
8. Stir in broth, water, wine and sage; bring to a boil. Reduce heat, and simmer over low heat, covered, for 20 minutes. (Do not stir; rice will have a liquid consistency similar to stew.)
9. Stir in the squash, pancetta, cheese, salt, and pepper. Cover and let stand 10 minutes (rice will continue to cook).
10. Spoon onto four dishes, sprinkle each with toasted pine nuts and serve.

butternut squash, olive oil, pancetta, unsalted butter, yellow onion, garlic, rice, low fat, water, white wine, fresh sage, manchego cheese, kosher salt, freshly ground pepper, nuts

Taken from food52.com/recipes/3679-butternut-squash-risotto-with-pancetta-manchego-sage (may not work)