Roasted Butternut Squash Risotto With Sugared Walnuts

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1/2 cup coarsely chopped walnuts

1 tablespoon butter, melted

1 teaspoon brown sugar

1/8 teaspoon freshly ground black pepper

2 cups (1/2-inch) cubed peeled butternut squash

1 tablespoon olive oil

2 teaspoons minced fresh garlic

4 cups fat-free, lower-sodium chicken broth

1/2 cup water

1 ounce pancetta, finely chopped (about 1/4 cup)

1 cup finely chopped onion

1 1/4 cups uncooked Arborio rice

1/2 cup chardonnay

2 tablespoons finely chopped fresh lemon thyme or 1 1/2 tablespoons thyme plus 1/2 teaspoon grated lemon rind

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/4 cup (1 ounce) shaved Parmigiano-Reggiano cheese

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