Butternut Squash Risotto With Pancetta

• 1 12 lbs butternut squash, peeled, seeded and cubed (~3 1/2 cups)
• cooking spray
• 3 cups chicken broth
• 2 cups water
• 4 ounces pancetta, chopped
• 1 12 cups onions, finely chopped (preferrably a sweet variety)
• 1 tablespoon oil (1/2 canola, 1/2 olive)
• 2 garlic cloves, minced
• 1 18 cups arborio rice
• 34 cup parmesan cheese
• 34 teaspoon salt
• 12 teaspoon ground pepper

1. Preheat oven to 475.
2. Lightly coat large cookie sheet or jelly roll pan with cooking spray.
3. Arrange squash in one layer.
4. Bake until tender, turning once (~20 minutes total).
5. Reduce oven temp to 325.
6. Combine broth and water in a saucepan, bring to a simmer and keep warm over low heat.
7. Cook pancetta over medium-high heat in a Dutch oven until crisp.
8. Drain on paper towel and discard pan drippings.
9. Reduce heat to medium, add onion and oil to pan, saute until onion is tender.
10. Add garlic and saute another minute.
11. Stir in rice and saute another minute.
12. Stir in broth mixture, bring to a boil.
13. Reduce heat and simmer uncovered for 10 minutes (do not stir!
14. ).
15. Place pan in oven, bake at 325 for 15 minutes.
16. Stir in the squash, pancetta, cheese, salt and pepper.
17. Cover with a clean cloth and let stand for 10 minutes before serving.

butternut squash, cooking spray, chicken broth, water, pancetta, onions, oil, garlic, arborio rice, parmesan cheese, salt, ground pepper

Taken from www.food.com/recipe/butternut-squash-risotto-with-pancetta-147077 (may not work)