Butternut Squash Risotto With Pancetta

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Nutrition per serving    (USDA % daily values)
CAL
334
FAT
48%
CHOL
12%
SOD
45%

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Ingredients for 6 servings

1 1/8 cups arborio rice

1 1/2 cups onions , finely chopped (preferrably a sweet variety)

1/2 teaspoon ground pepper

3/4 teaspoon salt

4 ounces pancetta , chopped

cooking spray

1 1/2 lbs butternut squash , peeled, seeded and cubed (~3 1/2 cups)

2 cups water

2 garlic cloves , minced

3/4 cup parmesan cheese

3 cups chicken broth

1 tablespoon oil (1/2 canola, 1/2 olive)

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