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Ingredients

• 1 quart  homemade or low-salt chicken broth; more as needed
• 1/2 cup  dry white wine
• 2 tablespoons  olive oil
• 10 large  fresh sage leaves
• 4   slices bacon, cut crosswise into thirds
• 2 medium  shallots, minced (about 1/4 cup)
• 2 cups  1/4-inch-diced butternut squash
• 1-1/2 cups  arborio or other risotto rice, such as carnaroli or vialone nano
• 1/2 cup  freshly grated Parmigiano Reggiano
•   Kosher salt and freshly ground black pepper

Description

Combine The Chicken Broth And Wine In A Small Saucepan And Set Over Medium Heat. In A Medium (3-quart) Saucepan, Heat The Oil Over Medium Heat. Add The Sage Leaves And Fry, Turning Once, Until They've Turned Dark Green In Most Places, About 1 Minute T

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