Ingredients
- 1/4 pound thinly sliced pancetta, cut into 1/4-inch strips
- 3 tablespoons extra-virgin olive oil
- One 1 1/2-pound butternut squashpeeled, halved, seeded and cut into 1 1/2-by-1/4-inch sticks
- 8 sage leaves
- Kosher salt and freshly ground pepper
- 5 1/2 cups chicken stock or low-sodium broth
- 4 tablespoons unsalted butter
- 1 medium onion, finely diced
- 2 1/2 cups arborio rice (19 ounces)
- 1 cup dry white wine
- 1/2 cup freshly grated Parmesan cheese, plus more for serving
Description
5
Food & Wine
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