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Ingredients

1. 1/4 pound thinly sliced pancetta, cut into 1/4-inch strips
2. 3 tablespoons extra-virgin olive oil
3. One 1 1/2-pound butternut squash—peeled, halved, seeded and cut into 1 1/2-by-1/4-inch sticks
4. 8 sage leaves
5. Kosher salt and freshly ground pepper
6. 5 1/2 cups chicken stock or low-sodium broth
7. 4 tablespoons unsalted butter
8. 1 medium onion, finely diced
9. 2 1/2 cups arborio rice (19 ounces)
10. 1 cup dry white wine
11. 1/2 cup freshly grated Parmesan cheese, plus more for serving

Description

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Food & Wine