Butternut Squash and Sage Risotto
Ingredients
- 1(2-3 lb) butternut squash, peeled, seeded, and diced
- 2 tablespoons olive oil
- 6 cups vegetable broth
- 2 shallots, diced
- 2 ounces pancetta, diced
- 4 tablespoons salted butter
- 1½ cups arborio rice
- ½ cup dry white wine
- 2 tablespoons freshly minced sage
- 1 cup parmesan cheese
- Salt and pepper, to taste
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