Winter Squash Risotto Recipe

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1 piece of bacon

5 to 6 cups chicken stock (or canned, fat-free)

1 tablespoon extra virgin olive oil

1 tablespoon chopped fresh rosemary

1/2 cups dry white wine

3/4 cup freshly grated Parmigiano-Reggiano cheese

Freshly ground nutmeg

Salt to taste

1 tablespoon unsalted butter

1 butternut squash about 2 1/2 to 3 pounds

3 shallots minced

2 cups Arborio rice

Fresh ground pepper to taste

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