Baked Pancetta Butternut Squash Risotto
Ingredients
- One 4-ounce container diced pancetta
- 2 tablespoons salted butter
- 2 cloves garlic, minced
- 1/2 medium onion, diced finely
- 1 tablespoon fresh sage leaves, chopped
- 1 tablespoon fresh thyme leaves
- 1 1/2 cups Arborio rice
- 1 small butternut squash, peeled, seeded and diced (about 4 cups)
- 5 cups low-sodium chicken broth
- 1/2 cup white wine, such as Sauvignon Blanc
- Kosher salt and freshly ground black pepper
- 1/2 cup grated Parmesan, plus extra for garnish
- 2 tablespoons fresh parsley, chopped, plus extra for garnish
- Juice of 1 lemon
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