Butternut Squash Risotto With Pancetta And Sage Oil

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Ingredients

5-6 sage leaves

2 large shallots, finely diced

1 package (32 oz) vegetable stock

1 cup Parmesan cheese

1 cup dry white wine

1 1/2 cups butternut squash puree

4 tablespoons olive oil

3-4 pieces of pancetta, diced

2 cups Arborio rice

3 tablespoons butter

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