Butternut Squash Risotto With Pancetta, Manchego & Sage

By Food52
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1.5 pounds Butternut squash, peeled, seeded and cut into bite-sized pieces

2 tablespoons olive oil

4 ounces chopped pancetta

1 tablespoon unsalted butter

1 cup finely chopped yellow onion

2 garlic cloves, minced

1 cup uncooked Arborio rice

2 cups low fat, low sodium chicken broth

1 1/3 cup water

2 tablespoons dry white wine

1 tablespoon minced fresh sage

2/3 cups aged Manchego cheese, grated

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground pepper

2 tablespoons pine nuts

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