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Ingredients

• 1/2 cup coarsely chopped walnuts
• 1 tablespoon butter, melted
• 1 teaspoon brown sugar
• 1/8 teaspoon freshly ground black pepper
• 2 cups (1/2-inch) cubed peeled butternut squash
• 1 tablespoon olive oil
• 2 teaspoons minced fresh garlic
• 4 cups fat-free, lower-sodium chicken broth
• 1/2 cup water
• 1 ounce pancetta, finely chopped (about 1/4 cup)
• 1 cup finely chopped onion
• 1 1/4 cups uncooked Arborio rice
• 1/2 cup chardonnay
• 2 tablespoons finely chopped fresh lemon thyme or 1 1/2 tablespoons thyme plus 1/2 teaspoon grated lemon rind
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup (1 ounce) shaved Parmigiano-Reggiano cheese

Description

MyRecipes Recommends That You Make This Roasted Butternut Squash Risotto With Sugared Walnuts Recipe From Cooking Light

MyRecipes