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Butternut Squash Risotto With Crispy Pancetta

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Food & Wine
Related tags
main-dish gluten free nut free mothers' day dinner italian


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1/4 pound thinly sliced pancetta, cut into 1/4-inch strips

3 tablespoons extra-virgin olive oil

One 1 1/2-pound butternut squash—peeled, halved, seeded and cut into 1 1/2-by-1/4-inch sticks

8 sage leaves

Kosher salt and freshly ground pepper

5 1/2 cups chicken stock or low-sodium broth

4 tablespoons unsalted butter

1 medium onion, finely diced

2 1/2 cups arborio rice (19 ounces)

1 cup dry white wine

1/2 cup freshly grated Parmesan cheese, plus more for serving

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