Butternut Squash Risotto With Bacon & Sage

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Fine Cooking
Nutrition per serving    (USDA % daily values)
CAL
540
FAT
72%
CHOL
14%
SOD
30%

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Ingredients for 4 servings

2 cups 1/4-inch-diced butternut squash

1-1/2 cups arborio or other risotto rice, such as carnaroli or vialone nano

2 Tbs. olive oil

Kosher salt and freshly ground black pepper

1/2 cup freshly grated Parmigiano Reggiano

1 qt. homemade or low-salt chicken broth; more as needed   

1/2 cup dry white wine

4 slices bacon, cut crosswise into thirds

10 large fresh sage leaves

2 medium shallots, minced (about 1/4 cup)

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