Risotto with Squash and Pancetta

• 6 cups canned low-salt chicken broth
• 1 cup dry white wine
• 2 tablespoons olive oil
• 3 ounces pancetta, coarsely chopped
• 2 cups 1/2-inch pieces peeled butternut squash (about 18 ounces)
• 1/2 cup finely chopped onion
• 2 cups arborio rice
• 2 tablespoons (1/4 stick) butter, room temperature
• 2 tablespoons grated Parmesan
• Additional grated Parmesan

1. Bring broth and wine to simmer in medium saucepan.
2. Reduce heat; keep hot.
3. Heat oil in heavy large saucepan over medium heat.
4. Add pancetta; saute until cooked through, about 5 minutes.
5. Add squash and onion; stir to coat.
6. Add rice; saute 1 minute.
7. Add 2 cups hot broth mixture.
8. Adjust heat so that liquid bubbles gently.
9. Stir until liquid is absorbed.
10. Continue adding hot broth 1 cup at a time until rice is just tender, simmering until liquid is absorbed before each addition and stirring often, about 20 minutes.
11. Mix butter and 2 tablespoons Parmesan into risotto.
12. Season with salt and pepper.
13. Spoon risotto into bowl.
14. Serve, passing additional Parmesan separately

chicken broth, white wine, olive oil, pancetta, butternut squash, onion, arborio rice, butter, parmesan, parmesan

Taken from www.epicurious.com/recipes/food/views/risotto-with-squash-and-pancetta-4670 (may not work)