Roasted Butternut Squash Risotto with Sugared Walnuts

INGREDIENTS

1/2 cup

coarsely chopped walnuts

1 tbsp

butter, melted

1 tsp

brown sugar

1/8 tsp

freshly ground black pepper

2 cups

(1/2-inch) cubed peeled butternut squash

1 tbsp

olive oil

2 tsp

minced fresh garlic

4 cups

fat-free, lower-sodium chicken broth

1/2 cup

water

1 oz

pancetta, finely chopped (about 1/4 cup)

1 cup

finely chopped onion

1 1/4 cups

uncooked Arborio rice

1/2 cup

chardonnay

2 tbsp

finely chopped fresh lemon thyme or 1 1/2 tablespoons thyme plus 1/2 teaspoon grated lemon rind

1/4 tsp

salt

1/4 tsp

freshly ground black pepper

1/4 cup

shaved Parmigiano-Reggiano cheese