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Risotto with Butternut Squash, Pancetta, and Jack Cheese

MyRecipes
  • minutes
  • Serves 4

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