Butternut Squash And Sage Risotto

• 3 1/2 to 4 cups well-flavored chicken stock
• 1 tablespoon extra-virgin olive oil
• 2 ounces pancetta, finely minced
• 1/2 cup finely chopped onion
• 2 large cloves garlic, minced
• 1 13 cups arborio rice
• 1/2 cup dry white wine
• 1 butternut squash, peeled and cut in 1/2-inch pieces (about 3 cups)
• 1 teaspoon sugar
• 1 tablespoon chopped fresh sage leaves
• Salt and freshly ground black pepper
• Freshly grated Parmesan cheese

1. Pour the stock into a saucepan and keep on a slow simmer.
2. Heat the oil in a large, heavy saucepan (three to four quarts).
3. Add the pancetta, and saute over medium heat until it starts to brown.
4. Stir in the onion and garlic, lower the heat and continue to saute until the onion is tender but not brown.
5. Stir in the rice, and cook another minute or so.
6. Add the wine and cook, stirring, until it is absorbed.
7. Add the squash, the sugar, and a cup and a half of the simmering stock.
8. Stir; then cover and cook about five minutes.
9. Remove the lid.
10. Stir in half the sage.
11. Then begin to add the remaining stock about half a cup at a time, stirring constantly.
12. After 15 minutes, when most of the stock has been added, the rice and squash should be tender.
13. Season to taste with salt and pepper, and fold in the remaining sage.
14. Serve at once with Parmesan cheese on the side.

wellflavored chicken stock, extravirgin olive oil, pancetta, onion, garlic, arborio rice, white wine, butternut squash, sugar, sage, salt, parmesan cheese

Taken from cooking.nytimes.com/recipes/1205 (may not work)