INGREDIENTS
4 oz
Pancetta
1 1/2
lbs Butternut squash
2
Garlic cloves
1 cup
Onion
1 tbsp
Tarragon, fresh
1
Tarragon, Fresh
2 cups
Less-sodium chicken broth, fat-free
3/4 cup
Arborio rice or other short-grain rice
1/4 tsp
Black pepper, freshly ground
1/2 tsp
Salt
1
Cooking spray
1 tsp
Olive oil
2 tbsp
Pine nuts, toasted
2/3 cup
1/2-inch-cubed monterey jack cheese
2 tbsp
Madeira wine or sweet marsala
1 1/3 cups
Water