Butternut Squash and Pancetta Risotto

Ingredients

• 1 (3 pound) butternut squash, peeled, seeded, and cubed
• 2 tablespoons olive oil
• 1 tablespoon herbs de provence
• Kosher salt
• Freshly ground black pepper
• 4 cups low sodium chicken broth
• 4 tablespoons unsalted butter
• 4 ounces pancetta, diced
• 2 shallots, chopped
• 2 garlic cloves, minced
• 1 cup arborio rice
• 1/2 cup dry white wine
• 1/2 cup grated parmesan cheese
• 2 tablespoons chopped chives

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