INGREDIENTS
1/4 cup
Pancetta
2 cups
Butternut squash
2 tsp
Garlic, fresh
2 tbsp
Lemon thyme, fresh
1 cup
Onion
4 cups
Lower-sodium chicken broth, fat-free
1 1/4 cups
Arborio rice
3/8 tsp
Black pepper, freshly ground
1 tsp
Brown sugar
1/4 tsp
Salt
1 tbsp
Olive oil
1/2 cup
Walnuts
1 tbsp
Butter
1/4 cup
Parmigiano-reggiano cheese
1/2 cup
Chardonnay
1/2 cup
Water