Roasted Butternut Squash Risotto with Sugared Walnuts

Ingredients

• 1.3 cups arborio rice uncooked
• 0.1 teaspoon pepper black freshly ground
• 0.3 teaspoon pepper black freshly ground
• 1 teaspoon brown sugar 
• 1 tablespoon butter melted
• 2 cups butternut squash cubed peeled ()
• 0.5 cup chardonnay 
• 2 teaspoons garlic fresh minced
• 2 tablespoons lemon thyme fresh finely chopped
• 4 cups lower-sodium chicken broth fat-free
• 1 tablespoon olive oil 
• 1 cup onion finely chopped
• 0.3 cup pancetta finely chopped
• 1 ounce parmigiano-reggiano cheese shaved
• 0.3 teaspoon salt 
• 0.5 cup walnuts coarsely chopped
• 0.5 cup water 

Equipment

• bowl
• frying pan
• sauce pan
• oven

Directions

1. Preheat oven to 40
2. Arrange nuts in a single layer on a jelly-roll pan.
3. Bake at 400 for 5 minutes or until toasted, stirring twice.
4. Place nuts in a bowl.
5. Drizzle butter over warm nuts; sprinkle with sugar and 1/8 teaspoon pepper. Toss well to coat.
6. Combine squash and 1 tablespoon oil, tossing to coat. Arrange squash in a single layer on jelly-roll pan.
7. Bake at 400 for 15 minutes or until squash is just tender.
8. Remove from pan; stir in garlic. Set aside.
9. Bring broth and 1/2 cup water to a simmer in a saucepan (do not boil). Keep warm over low heat.
10. Heat a large saucepan over medium heat.
11. Add pancetta to saucepan; cook 5 minutes or until browned, stirring frequently.
12. Add onion; cook 3 minutes or until tender, stirring occasionally.
13. Add rice; cook 2 minutes, stirring constantly.
14. Add wine; cook 1 minute or until liquid is nearly absorbed, stirring constantly.
15. Add broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 minutes total). Stir in squash, thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Top with cheese and nuts.